Wild Game Brunch: Easy Venison, Spinach, and Mushroom Frittata

In preparation for the upcoming hunting season, I have been periodically raiding my freezer for game meat from last year’s hunts to make room for meat from this year’s planned hunts (fingers crossed). In conjunction with those raids, our gardens have been producing some amazing spinach this year, so I put my thinking cap on and developed this delicious dish. The cool thing about frittatas, although the name lacks manliness, is that they can be cooked over the campfire in a cast-iron Dutch Oven. Certainly, no one will question your masculinity when you pull this bad boy from the fire. Enjoy! – The Unmanly Chef

Serves: 4
Time to make: 45 minutes-1 hour
Also make with: any ground wild meat and garden veggies

Looking for more wild breakfast and brunch ideas? Check out Justin Townsend’s recipe for Poke Salad with Bacon and Eggs!

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Wild Game Brunch: Easy Venison, Spinach, and Mushroom Frittata

Recipe by Harvesting Nature

5.0 from 1 vote

Course: Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 teaspoon oil or lard

• 1 cup ground venison

• 2 cups sliced mushrooms (button, oyster, baby bella, chanterelle, etc.)

• 5 cups fresh spinach, hand torn

• 3 garlic cloves, minced

• 8 eggs

• 2 teaspoons truffle oil (optional)

• ½ teaspoon smoked paprika

• ¼ teaspoon ground cayenne pepper

• salt and pepper to taste

Preparation

• Pre-heat oven to 350 degrees.
• Heat a large skillet over medium heat and add the oil and the venison.
• Add the minced garlic, mushrooms, salt and pepper.
• After approximately 5 minutes, add the spinach and let wilt.
• While waiting, whisk the eggs in a large bowl, then add the smoked paprika, truffle oil, ground cayenne, a pinch of salt and pepper, and the mixture from the skillet.
• Mix well and then pour into a greased cast-iron skillet or glass baking dish.
• Place in the oven and cook for approximately 15 minutes.
• The frittata will be cooked when the center is a little flexible. Cut into pie-style slices to serve.

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