• 6 eggs
• ½ cup butter
• Salt and pepper
• ½ cup green onion, chopped
• ½ cup remains of any cold venison

Mix and fry eggs as for an ordinary omelet.

In a separate pan, combine meat and onion and heat.

When omelet is done, spoon game mixture over top.

Fold and serve hot.

For a variation, add grated cheese.