What You Need:
One pound venison back strap butterflied
Fresh minced garlic – two cloves
Eight eggs – beaten
Butter or margarine – quarter pound at most
One can new potatoes – sliced
Half a small onion – chopped
Salt and pepper to taste
What you do:
Brown the sliced potatoes with the onions in a bit of butter and set aside. Now fry the venison in the butter and garlic until medium, remove and keep warm . Put the potatoes back in the fry pan heat and add the beat eggs and scramble together well. Serve on individual plates with fresh juice and camp coffee.