Page 41 - Herman Family Cook Book
P. 41
Ingredients:
• 6-8 eggs
• 4-6 medium size parsnips
• 1 lbs ground venison
• 3 tablespoons butter
• Salt
• Pepper
• Cooking oil
Preparation time:
25-30 minutes
Servings:
3 to 4
Troy & Jane’s venison, eggs and parsnips
Preheat large skillet with lid on medium high heat.
Add butter to skillet
Wash, peel parsnips and cut into coins
Cook parsnips (covered for 10 minutes) to soften, and an additional 5-10 minutes uncovered. Set aside and keep warm.
In the same pan, add cooking oil and heat for eggs
Preheat an additional pan on medium heat for ground venison
Cook the ground venison to desired temperature, approximately 10 minutes
Cook the eggs over easy flipping when the whites are cooked, and set—changing from clear to opaque. Season with salt and pepper.
