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Venison Chilaquiles

Tyler Myers
Do the prep work the night before for a quick and filling breakfast
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Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Breakfast, Brunch
Cuisine American, Mexican
Servings 4
Calories 459 kcal


  • 1 lb ground venison with added beef fat
  • 1 medium Vidalia onion diced
  • 10 oz fire roasted diced tomatoes
  • 1 can green chiles hatch chiles if possible
  • 1 can beer Coors Yellow Bellies or any American lager
  • 1 jalapeño finely diced
  • 1 small can tomato paste
  • ½ tbsp kosher salt
  • 2 cloves garlic finely minced

For serving

  • 3 tortillas per person
  • 2 eggs per person
  • cotija or parmesan cheese
  • 1 small red onion thinly sliced
  • lard for frying


To prepare the night before

  • Brown the venison in a pan over high heat and then add onion and cook until soft.
  • Place in a crock pot or Dutch oven and add the rest of the ingredients and either cook on low in the crock pot, or if in a Dutch oven in a 200 degree oven overnight.

To serve

  • Fry tortillas in a cast iron skillet in lard or oil taking care not to crowd the pan; I usually do 3 at a time. Fry until golden brown and crisp. Drain on paper towels and set aside.
  • Either fry the eggs over easy or poach in water with a splash of vinegar keeping the yolks runny.
  • Cut the tortillas into wedges and top with the venison mixture, slide the eggs on top and then sprinkle with cheese.
  • Add a few red onion rings and be sure to put hot sauce on the table for people who like a spicy breakfast.


Calories: 459kcalCarbohydrates: 41gProtein: 36gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 254mgSodium: 1880mgPotassium: 1078mgFiber: 7gSugar: 16gVitamin A: 1208IUVitamin C: 30mgCalcium: 128mgIron: 7mg
Keyword Venison
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