Venison and Turnip Green Frittata

I’ll take another slice of bambi

The venison really complements the flavor of the turnip greens in this pie. Bacon is an all right substitute though if necessary.

Venison And Turnip Green Frittata

  • 1/2 lb ground venison
  • 1 bunch turnip greens washed, leaves torn from stems and sliced into thin ribbons
  • 1 red onion cut in half and sliced very thin
  • 2 lbs red potatoes sliced thin with skin still on
  • 6 eggs beaten with 1/2 cup buttermilk
  • 1/2 cup dry white wine
  • 2 tbsp fresh sage chopped fine
  • Salt/pepper

In a large oven-safe saute pan cook venison in 1 tbsp olive oil, or bacon fat, until browned breaking up any large clumps over medium heat. Add onion and cook until it begins to brown. Add turnip greens and cook until wilted. Add potatoes in small batches, mixing the meat mixture in between each layer. Add wine, reduce to half and deglaze pan. Turn heat to low and add egg mixture and sage and mix well. Cook for a few minutes and then stir. Season with salt and pepper. Continue until eggs begin to set then place pan in oven at 350 degrees and finish cooking. Frittata is done when a knife passes through easily, about 30 minutes. Serve with hot sauce and sour cream.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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14 Responses to Venison and Turnip Green Frittata

  1. Looks good. I’d like to try cooking more with venison. Thanks Greg.

  2. There’s a lot of venison around at the moment. Not really my thing, but nice idea:)

  3. Eva Taylor says:

    Now that you’ve said Bambi I just can’t do it. Poor Bambi.

  4. ChgoJohn says:

    If I remember correctly, in Michigan bow season starts in a week or two and regular hunting season starts shortly thereafter. It makes little difference, though, for I don’t know any hunters. My friends won’t even join me when I go to the live poultry “store” to select the Thanksgiving turkey. (One did a number of years back and spread the word.) I guess I’ll just continue to enjoy venison vicariously through these posts.

  5. cecilia says:

    here i call frittata, fridgeatta, because i throw in whatever is hanging about in there. no venison though but i love the addition of the turnip greens.. c

  6. Mad Dog says:

    Who killed Bambi?
    Great idea – I might put bacon in as well ;-)

  7. Rachel says:

    “fridgeatta”… I love it! Looking forward to more fun with deer meat myself if my neighbor’s son gets one. This looks dandy! Mmmmm…

  8. sallybr says:

    I never cooked venison, but maybe I’ll be able to find some in Kansas – we got some amazing lamb from a farmer, gotta ask around for the options in the venison world… as long as I don’t think about Bambi, that is… (quite a few roam around our street in Manhattan….)

    loved the photo, some serious food porn ;-)

  9. Very delicious looking frittata. The venison sounds indulgent as well!

  10. rsmacaalay says:

    Very interesting combination, I never tried something like that before

  11. Hahaha.. who killed Bambi..very funny, Mad Dog!! I can get wild game from a friend who sells it through his shop here.. I love fritattas. You post every single day.. you must have the most amazing dinners!! Love it!!

  12. egg me on says:

    There you go with venison again! Now putting it into a frittata! Amazing.

  13. Pingback: Sunday Suppers: To Bring Wealth and Health | Rufus' Food and Spirits Guide

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