I have eaten my fair share of deer brats over the past 10 months and still have about 15 packages to go. While I am so thankful for the deer, harvested last fall with my late season deer tag, and for the meat it provided us, I am a little tired of eating brats in the traditional form on a bun (or in a rolled up piece of bread if you too cheap to buy buns, wink wink). To use up the rest of the stockpile, I have gotten creative. This is the second time I have made Venison Potato Brat Omelets. I really like eating brats this way, and it is a filling, quick, and inexpensive meal that would be great for breakfast, too. This is a basic recipe, so of course feel free to add additional vegetables, different cheeses, etc. to suit your taste.

Venison brats, thanks to this guy:

For this recipe you could substitue non-game brats just as easily. To make the venison brats, we used a kit from Hi Mountain Seasonings and added in frozen hash browns and diced yellow onions while grinding the meat prior to stuffing it into casings. Hi Mountain is a local company that has a variety of products to process your own game.

Venison Potato Brat Omelet

Serves 2

2 Venison brats

1 T. olive oil

1/4 c. diced yellow onion

2 diced green onions (I had just harvested them from the garden and needed to use them)

3 eggs

1 T. milk

2 oz. pepperjack cheese, slices torn up or shredded

1/2 c shredded cheddar cheese

1/2 c water

salsa, optional

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1. Dice onions and sautee in 1 T. olive oil. Slice up uncooked brats into round pieces and add to onions.  Add 1/2 c water to frying pan so that the brats don’t get scorched. Cook on medium heat covered with lid. Stir gently with a spatula every few minutes and add more water if necessary.

2. Meanwhile, scramble 3 eggs with 1 T. milk. Season with salt and pepper if desired.

3. The brats take about 10-15 minutes to cook through. Once they are done, turn down the heat to low and add in the egg mixture.

4. Cover with lid, cook on low for 1-2 minutes until eggs begin to set and turn off heat.  Once eggs begin to set, add cheeses and cover with lid to melt the cheese. DO NOT STIR. Make sure the heat is low enough here that the bottom does not burn.

5. Remove from heat and use a spatula to cut omelet into pieces. Serve with salsa if you like.