I really love to look in my deep freezer and see venison that was taken from my own land. I do like to watch the deer cross my pasture in back of my house but I also like the self sufficiency of having a freezer full of meat that I didn’t buy at the store. Contrary to popular opinion, venison doesn’t taste “gamey”. But that is only my humble opinion. If you are concerned about the taste, you can soak any slice of meat, even ground burger, in milk before cooking. This recipe is only slightly different from my venison Breakfast Strata. I used what I had as leftovers in the fridge.

11 slices of Bread (any kind that you have) torn into 1 inch cubes
1 pound of Venison
dash of Extra Virgin Olive Oil (EVOO) or even Bacon Drippings
1 meduim Sweet Onion, chopped
5 New Red Potatoes, skin on and grated
1 cup Succotash (mix of Sweet Corn and Lima Beans)
4 ounces Cheese, shredded (any type you have) Today I had Extra Sharp Cheddar.
6 whole Eggs
2 cups Whole Milk or 1/2 & 1/2
Sea Salt or Kosher Salt and Black Pepper to taste
Paprika, Regular or Smoked Hungarian

Preheat oven to 350 degrees F.
Spray or oil a 13×9 baking dish. Put the bread cubes in the baking dish and evenly cover the bottom. In a large skillet, I use cast iron, heat the EVOO or bacon drippings over medium heat. Cook the meat, onion and potatoes for about 10 minutes or until the meat is no longer pink. Add the succotash and mix. Season to taste. Place the meat mixture on top of the bread. Spread the cheese on top of the meat.
In a large bowl beat the eggs. Add the milk and mix well. Pour over the cheese. Sprinkle the paprika over the top. Bake for 35 minutes. Let stand for 5 to 10 minutes before slicing and serving.

This is a great make ahead breakfast dish when you have company or a breakfast for dinner meal for the family. Assemble all ingredients except the eggs, milk and paprika. Cover and refridgerate overnight. Before baking allow the dish to come to room temp, about 30 minutes. Add the egg and milk mixture to the dish sprinkle paprika and cook.