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Venison Omelet

6 eggs
½ cup butter
Salt and pepper
½ cup green onion, chopped
½ cup remains of any cold venison

Mix and fry eggs as for an ordinary omelet. In a separate pan, combine meat and onion and heat. When omelet is done, spoon game mixture over top. Fold and serve hot. For a variation, add grated cheese.

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Venison-meat.com or Venison.deerfarmer.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com