I found some wild boar at a local butcher

Just made my hubby's favorite lunch. Crust - 2 lb. 96/4 ground beef, 2 cups mozzarella cheese. Blend together and shape on a cookie sheet with parchment paper (roll thin). Toppings - bacon bits, pepperoni slices, and Mexican cheese. Cook @ 400 degrees F for 30 minutes. Makes 6-8 slices, allowing for leftovers 😁

Today’s breakfast is a venison omelette

Ingredients: - 8 slices Uncooked bacon - 4 Eggs - 3 slices Cheddar Cheese (cutting each slice into 3 smaller slices) - S & P Salt and Pepper Instructions: 1. Preheat oven to 400 degrees and line a baking sheet with parchment paper and foil. (If you have one, a cooling rack to put on top.) 2. Warm a skillet with oil or butter and whisk eggs together in small bowl (Season with S& P) 3. Scramble the eggs and remove from heat (Slightly undercooked, since it is going in the oven) 4. Lay out 2 slices of bacon onto the sheet next to each other, slightly overlapping and add 3 pieces of the cheese to the bacon 5. Add some of the eggs on top of the cheese and gently roll up the bacon and place onto the baking sheet (don’t overstuff with eggs or they won’t roll as well) 6. Repeat for the rest of the bacon and bake in oven for 22-25 minutes or so then broil for a minute if you’d like to get them crispy Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins

Ingredients: - 8 Eggs (Large) - 1 C Ricotta Cheese or Cottage Cheese - Sea salt and black pepper to taste Instructions: 1. Preheat oven to 350 degrees F and brush a 12 slot silicone muffin tray with beef tallow/lard 2. Add the eggs, cheese and salt and pepper to blender and blend until smooth 3. Pour the eggs mixture into the muffin pan (fill each about 3/4 up) 4. Carefully prepare the steam bath by placing a baking sheet on bottom rack of oven and pour water onto the baking sheet (fill about halfway) then place the muffin tin on top of the tray or on the rack above the muffin tray (either way works) 5. Close the oven and bake for 25 minutes then remove muffin tin from oven and allow the egg bites to cool before removing from the muffin tin and enjoy! Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins Yield: Makes 9–12 egg bites Notes *Store leftovers in fridge for 5 days or freezer for 2 months