Twelve to 24 hours before serving, marinate venison in 2 cups of whole milk. Keep cold in cooler.
The morning that you plan to serve the benedict, remove venison from milk and pat dry. Season with salt and pepper.
Next, start making the hollandaise. In a stainless steel bowl, whip together egg yolks and vinegar until mixture approximately doubles in size. Place bowl over saucepan of gently simmering water. While continuing to whisk, drizzle in butter and stir until sauce thickens. Remove from heat and stir in Adobo. Set aside.
Heat cast iron skillet on camp stove or hot part of the campfire. On cooler part of the fire, cook venison for 3-4 minutes per side. Add oil and butter to skillet and melt. Transfer meat to hot skillet and seer for 3-4 minutes per side. Remove from pan and let rest for 5-10 minutes.
Split English muffins. Add to cast iron skillet, "nooks and crannies" side down. Cook until toasted.
While muffins are toasting, add water until it measures 3-inches deep in the pan you plan to use for poaching. Splash with vinegar. Bring water to a gentle simmer. Crack eggs in fine mesh sieve and transfer one at a time to water and then poaching liquid. Poach for 3-5 minutes and remove with slotted spoon.
Cut venison into thin slices. Assemble benedict by topping muffin with kale, venison and poached egg. Drizzle with hollandaise.
