Venison, Spinach & Egg Casserole
- 1T Butter
- 1 Small Onion
- 1 Pound Ground Venison (marinated in liquid smoke and garlic) You can also use ground beef or ground bison.
- 1 ½ t himalayian pink salt
- 1 t garlic powder
- 3 handfuls spinach or greens of choice
- 12 eggs
- Pre-heat oven to 350°.
- Grease a 13x9 casserole dish. ( I used butter)
- Heat butter in skillet and add chopped onion for around 5 minutes.
- Add ground venison and cook until brown. ½ the garlic and ½ the salt to the meat.
- Add spinach and let the spinach wilt while stirring.
- In a separate bowl add eggs and leftover salt and garlic. Whisk briskly.
- Add meat to casserole dish ( I put two thin slices of butter at the bottom of the dish.)
- Pour egg mixture on top.
- Cover dish with foil and cook 30 minutes. Remove foil and cook 5-10 minutes until eggs are cooked to desired consistency.
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