Yep. I’m asking you to take a deep breath, open your mind (and your stomach!) and try something new so I can rock your world with savory oatmeal. Oatmeal isn’t just for the sweet tooth anymore.

Scroll me down to the recipe!

I first heard about savory oatmeal while reading a blog from a woman living in Mongolia, of all the random places to get a recipe inspiration. I believe her savory oatmeal staple involved mushrooms and vegetables and an egg. Her description went something like, “At first it’s a little strange, but it’s so good I eat it nearly every day.” I then googled savory oatmeal and found very similar responses. “It’s weird getting over the fact that your oatmeal won’t be sweet – but then I ate it every day.” So this is how I came to eating oatmeal with eggs on top instead of brown sugar, dried fruit, etc etc. And you know what? It is good enough to eat every day. Especially if you like a runny yolk; it kind of turns into a sauce if you stir everything around. I’ve even converted my mother in law. The standard at our house that is El Gallo’s favorite is merely the runny egg on oatmeal with cubed avocado for an umami explosion. Here is a special twist combining savory oatmeal with the ever-popular steak ‘n eggs.

venison recipes

This recipe idea came to me because guess what: I don’t actually always have time to whip up something long and involved on my blog cooking day every week, just like most of you guys out there probably almost never have time to whip up something long and involved on a weekday. This is a wonderful and quick weekday “breakfast for dinner” meal or a nice stout weekend breakfast before a run or hike. It’s especially quick to throw together if you are using leftover steak. Whatever you do, make sure you start the oatmeal first. This step is of vital importance, because otherwise your other ingredients are sitting there in the pan waiting with no place to go. You don’t want to keep that egg sitting in the pan too long, otherwise your over-medium egg will become over-hard, thus ruining half the beauty of this dish.

Steak ‘n Eggs Oatmeal

Serves 2


  • 1/2 cup steel cut oats
  • 1 1/2 cup water
  • 1 venison steak (about 1/4 of a pound, or whatever you have leftover)
  • 2 eggs
  • 2 tablespoons butter
  • 1/4 cup red wine vinegar
  • salt and pepper to taste


  • snipped herbs (for garnish)


Step 1
Bring the water to a boil, add the oats and salt to taste, reduce to a simmer and cook until tender, about 20-30 minutes. Cook the steak to your liking on a grill or in a pan (or reheat leftover steak until just warmed through). Let rest a few minutes, then slice into about 1/4 inch slices.
Step 2
Once the oatmeal is nearly finished, heat the butter in the pan on medium heat and fry the eggs to your desired doneness (sunny side up not required). Split the oatmeal into two bowls, and lay the eggs on top, leaving leftover butter in the pan. If there isn't much butter left to speak of, melt another tablespoon in there. Add the red wine vinegar and let reduce slightly, a minute or two. Add steak slices to your bowl of eggs and oatmeal, then drizzle the butter/vinegar reduction. Add salt and pepper to taste and garnish.
Non game substitution: Clearly steak from a cow will plop right into this dish. Honestly, you can throw any leftover meat or sausage in there and it will be good.
Vegetarian substitution: I’m probably stating the obvious here, but if you are a vegetarian just leave out the steak. If you are vegan, some sautéed vegetables, mushrooms, cubed avocado or even just a little drizzle of olive oil, sea salt and freshly cracked black pepper makes a wonderful savory oatmeal.
Posted in Venison
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2 Comments on "Venison recipes: Steak ‘n Eggs Oatmeal"

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there is also a recipe for oatmeal (steelcut) in coconut milk / garlic, ginger, broccoli at the end / very tasty / kind of thai meets irish