Venison, Mushroom, and Spinach Truffle Frittata

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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 in manliness, is that they can be cooked over the camp fire in a cast iron Dutch Oven. Certainly no one will question you masculinity when you pull this bad boy from the fire…. Enjoy!

Ingredients

Venison, Mushroom, and Spinach Truffle Frittata

·         8 eggs, whisked

·         1 cup ground venison

·         2 cups diced mushrooms

·         5 cups fresh spinach, hand torn

·         2 teaspoons truffle oil

·         3 garlic cloves, minced

·         ½ teaspoon smoked paprika

·         ¼ teaspoon ground cayenne pepper

·         salt and pepper to taste

Method

1.       Pre- heat oven to 350 degrees

2.       Heat a large skillet over medium heat and add the venison.

3.       Add the minced garlic, mushrooms, salt and pepper

4.       After approximately 5 minutes, add the spinach and let wilt

5.       While waiting, whisk the eggs in a large bowl

6.       Then add the smoked paprika, truffle oil, ground cayenne, a pinch of salt and pepper, and the mixture from the skillet.

7.       Mix well and then pour into a greased cast iron skillet or glass baking dish

8.       Place in the oven and cook for approximately 15 minutes

9.       The frittata will be cooked when the center is a little flexible.