Antelope Breakfast Burrito Skillet

A perfect, hearty, high-protein breakfast after a cold morning glassing pronghorn on the open prairie. Fast, simple, and built to feed hungry hunters.

Ingredients

• 1 lb ground antelope (or finely diced backstrap)

• 3 medium russet potatoes, diced small

• 1 yellow onion, chopped

• 1 red or green bell pepper, chopped

• 2 cloves garlic, minced

• 3 tbsp butter or bacon grease

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cumin

• Salt & black pepper to taste

• 4 eggs

• Flour tortillas (optional if making burritos)

• Optional toppings: shredded cheddar, jalapeños, hot sauce, salsa verde, cilantro

  
  

Instructions

1. Crisp the potatoes Heat butter/bacon grease in a cast-iron skillet over medium-high. Add diced potatoes and cook until golden and crispy, this is the foundation of the whole dish.

2. Add the antelope Antelope is extremely lean, so add a little more fat if needed. Brown thoroughly but don’t overcook or it’ll dry out.

3. Veggies + seasoning Add onion, peppers, and garlic. Mix in smoked paprika, chili powder, cumin, salt, and pepper. Sauté until veggies soften and edges caramelize.

4. Create wells for the eggs Make 4 small pockets in the skillet and crack an egg into each. Cover with a lid or foil and cook until the eggs reach your preferred doneness.

5. Serve as a skillet or wrap into burritos

• For a skillet: scoop onto a plate and top with cheese, hot sauce, or cilantro.

• For burritos: spoon into warm tortillas, add toppings, roll tight, and enjoy.