Venison Recipes | QDMA’s Venison Frittata

My husband and I love trying new venison recipes, especially when we get one in a deer magazine. It was funny when I mentioned making this frittata we found in this month’s QDMA magazine, he was already thinking the same thing. Thanks QDMA!

A frittata, in its basic form, is nothing but a baked omelette. You throw in some eggs, milk, and virtually anything else that you want! This one was jam packed with veggies (some I had never thought of for breakfast, but it works!)

Here’s the recipe below. If you’re a veggie lover, this is for you. If you’re not, well that’s ok, add or take out anything you want. That’s the awesome thing about frittatas, you can throw in whatever is in your fridge at the time. Like for us, we only had venison sausage in the freezer – the ground meat was gone. But the sausage made a nice substitute (and more flavor!)

***I recommend being careful with the size of your veggies when sliced up. When I added all of mine to the bowl I had WAY too many veggies and had to add more eggs. Whoops!***

 

Renee Miller’s Venison Frittata:

1/2 pound of ground venison (and meat would work or even no meat at all!)

8-9 large eggs (or more if add too many veggies like I did! You want the eggs to cover all the added ingredients once in the pan. If you can only see veggies and no egg, you need to add more egg to your mixture.)

1 medium sweet onion, coarsely chopped (I used half… that’s a lot of onion!)

1 small can of sliced black olives

1 small yellow squash, cut into 1/2 inch squares (I recommend actually measuring this to avoid adding too much. About 3/4 cup should do.)

1 medium broccoli floret, separated (I recommend actually measuring this to avoid adding too much. About 3/4 cup should do.)

1/2 cup of kale or spinach, coarsely chopped

1 small package of mushrooms (I chopped them!)

1 tsp of paprika

1 tbsp olive oil

1/3 cup of shredded cheese of choice (pretty sure I may have added a whole cup… whoops)

salt & pepper to taste

 

Prep Time: 45 minutes

Serves 4-6

Preheat oven to 350 degrees. Brown venison in a large oven-safe copper skillet, or a well-seasoned cast iron skillet (I say any pan will do!) Remove venison from skillet and set aside. Add olive oil to skillet and sauté onion, olives, squash, broccoli, spinach, bell pepper, and mushrooms until just tender. Mix in the browned venison, adding paprika, salt, and pepper. In a bowl, whisk eggs until thoroughly mixed. Pour into skillet with venison/vegetable mix (or pour veggies and then eggs into an oven safe dish if you didn’t have a skillet to use and put in oven… I used a cake pan.) Leave skillet on stove top for 1-2 minutes on medium heat to allow mixture to “set.” Sprinkle with cheese and place in oven for about 20 minutes. You can check for doneness by inserting a wooden toothpick. If it comes out dry, the frittata is done. But avoid the tendency to overcook. Slide the frittata onto a serving plate and slice like a pizza. If it does not slide out then you can slice it in the pan. Serve with your favorite salsa (or guacamole!) for a topping.

***for extra richness and creaminess, add 1/2 cup to your egg mixture!***

Want to get creative with your own frittata!? Check out these ideas from epicurious.com! Image found via Pinterest 🙂f4ab65cac71f6d39a4d1af791e023cd2 2

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