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
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.