Venison Migas
I’m thrilled to share my take on a breakfast favorite that’s sure to become your new go-to morning meal: Spanish Venison Migas.
Venison Migas
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Category
Breakfast
Cuisine
Spanish
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Calories
500
I’m always on the lookout for exciting ways to prepare the wild game I bring home from the hunt. Although there’s no shortage of wild game recipes on the internet, I feel the number of breakfast recipes is lacking.
I’m here to amend that.
Today, I’m thrilled to share my take on a breakfast favorite that’s sure to become your new go-to morning meal: Venison Migas. Migas (meaning “crumbs” in Spanish) is a dish made with leftover bread or tortillas, eggs, and various savory ingredients.
Our version elevates this concept with the addition of wild game, creating a hearty meal that’s perfect for hunters. It’s fast, it’s easy, and it’s my better half’s favorite breakfast dish.
Author:This recipe comes to us from Ethan Demi, a hunting guide, self-proclaimed “wild game nerd,” and friend of Montana Knife Company.
Ingredients
- 1/4 lb. venison Mexican chorizo (or ground venison with 1 Tbsp. taco seasoning)
- 10–12 thinly sliced jalapeño rings
- 3 large eggs
- 1 cup crumbled tortilla chips
- 1/3 cup shredded Mexican cheese
- 1 Tbsp. butter
- 1/4 avocado, sliced
- Sour cream
- Salsa
- Cholula hot sauce
- Salt and pepper to taste
To create your Spanish migas, you’ll need:
Directions
Let’s break down the cooking process for these Spanish migas:
Scramble the eggs, then transfer to a bowl. Season with a pinch of salt, pepper, and a few dashes of Cholula sauce. This adds a nice kick to our Spanish migas-based dish.
Heat the butter in a skillet over medium heat. Brown the venison chorizo, breaking it into small pieces. About 1–2 minutes before it’s done, toss in those jalapeño rings for an extra flavor boost.
Lower the heat to medium-low and pour in your seasoned eggs. This is where the magic starts to happen.
Here’s the key to great Spanish migas: sprinkle those crunchy tortilla chips over the eggs. As the eggs begin to set, use your spatula to fold everything together, ensuring even cooking and flavor integration.
Just as the eggs are about to finish, sprinkle the cheese over the top. The residual heat will melt it to perfection.
Plate your Spanish migas and garnish with sour cream, salsa, and those creamy avocado slices.
Recipe Note
Want Perfect Spanish Migas? Try These Tricks
I’ve whipped up Spanish migas countless times, both in the kitchen and at camp. I’ve picked up a few tricks along the way:
- If you can’t find venison chorizo, don’t worry.Regular ground venison mixed with taco seasoning works wonders. It’s all about adapting and making do with what you have — a skill every outdoorsman should master.
- The key to great Spanish migas is texture contrast. Don’t be afraid to really crumble those tortilla chips for the perfect bite.
- Experiment with different types of salsa or hot sauces to find your perfect flavor combination. Personally, I love the tang of Cholula, but feel free to use your favorite.
- If you’re working with venison straight from the field, it’s important to get the gamey taste out to ensure maximum deliciousness. Read MKC’s tips here.
