This is such a versatile recipe! You really can use almost anything you have in the fridge. This is my basic recipe but please use your imagination to come up with your version.

1 pound of Bread or 9 slices, use anything you have. Torn into cubes
1 pound ground Venison
dash of Extra Virgin Olive Oil, EVOO
1/2 sweet Red Pepper, chopped
1/2 Sweet Orange Pepper, chopped
1 small Sweet Onion, chopped
1/2 cup Mushrooms, sliced
Sea Salt and Pepper to taste
1 small Zucchini, grated
4 ounces shredded Cheese, your choice. I like Pepper Jack, Swiss or Extra Sharp Cheddar
6 Eggs
2 cups Whole Milk or 1/2 & 1/2

Preheat oven 350 degrees.
Spray or oil a 13 x 9 inch baking dish. Put the bread cubes into the dish and evenly cover the bottom. In a large skillet heat the EVOO and cook the ground venison, onions, mushrooms and peppers until the meat is no longer pink, about 10 minutes. Season to taste. Sprinkle the meat mixture over the bread. Spread the zucchini on top of the meat. Spread the cheese on top of the zucchini.
In a large bowl, gently beat the eggs. Add the milk. Mix well. Pour over the top of the strata.
Cook for 35 minutes. Let stand for 5 minutes before slicing and serving.

This is a great make ahead recipe. Assemble all ingredients except the eggs and milk. Cover and refridgerate overnight. In the morning allow the dish to come to room temp, about 30 minutes. Add the egg and milk to the dish and cook.