4 cups cubed grilled or braised venison (or elk, turkey - whatever wildgame you have on hand, also works with sausage!)
2 diced sweet potatoes
2 cups diced red peppers
1 cup chopped onion
2 tablespoon butter
1 tablespoon Olive or Vegetable Oil
parsley or green onion for garnish
hot sauce optional
Dice 2 sweet potatoes, coat with olive or vegetable oil and bake until soft. In the meantime, add butter to saute pan and melt on medium high heat. Add peppers and onions and saute until slightly softened.
Add venison and keep on low heat. Add sweet potatoes to the venison, peppers and onions once removed from the oven. Combine gently.
Make 3 eggs according to your liking - poached, over easy, scrambled, etc.
Place eggs on top of venison and vegetable mixture and serve with parsley, green onion and hot sauce.