Lentil venison breakfast bowl

There’s a good amount of prep work involved with this dish, but once you’ve cooked the venison, lentils and brussels, you’ll have enough for a few meals.

I used Force of Nature Ground Venison which contains 3 percent of grass fed beef. Heat a skillet on medium-high heat. Add olive oil and a pinch of salt, let it heat up. Throw in the venison and flat it out in the pan and sprinkle some salt on top. Let it sit for about five minutes before flipping it over (it’s easier if you cut the large patty in half or quarters to flip it). Let it cook for another five minutes to brown the other side. Then chop it up in the pan with a wooden spoon and allow the meat to cook all the way through.

For your lentils, bring 3 cups of water to 1 cup of lentils to boil, then reduce the heat to low to a simmer. Cook for 15 - 20 minutes or until your lentils are soft but not mushy (I like them both ways).

Cut the stems off your brussels and then cut them in half or quarters if they are bigger. Toss them in a bowl with olive oil and salt. Dump them into a pre-heated skillet. Pour a couple of tablespoons of water into the pan to create some steam, and then cover them. Let them sit for five minutes, then toss them using a flick of the wrist or a wooden spoon, and cover them again, letting them sit for five - six more minutes, or until you can easily pierce them with a fork.

Assemble your bowl: Lentils, ground venison, brussel sprouts. Add a pinch of salt and white wine vinegar to taste. Slice up an avocado and a tomato, and top with a fried egg. Add another pinch of salt and white wine vinegar and some EVO if you wish!

Buon Appetito!