Brown 1 pound of venison breakfast sausage in a skillet over medium-high heat, stirring to break the sausage up into small chunks. This will take about 6 – 8 minutes. Remove from pan, leaving drippings behind, and drain cooked sausage on a paper towel-lined plate.

While the sausage browns, whisk together 8 large eggs, 3 tablespoons heavy cream, a generous pinch of kosher salt, and a sprinkling of black pepper.

Reduce heat on skillet to medium-low and add the prepared eggs. Cook the scrambled eggs to desired doneness.

If desired, while eggs are cooking, toast the tortillas in another dry skillet or very carefully over the open flame of your range.

Divide the cooked eggs among 8 tortilla shells, followed by the venison sausage. Top with a sprinkling of 4 ounces of pepper jack cheese.

Add your favorite toppings to the tacos before serving such as: salsa verde, red onion, cilantro, avocado, and lime. Enjoy!