For most hunters, dinner is the meal that includes venison. Some get adventurous and plan a lunch or two with the delectable meat. However, over the years, I have discovered that venison also lends itself to many recipes for delicious breakfast meals.
I first discovered this while whitetail hunting with Peter from a remote campsite in Montana. The guide woke us in preparation for the morning’s hunt and suggested we come to breakfast in clothes other than our hunting garments--a tactic we had long adhered to anyway. But when we got to the cook tent, we soon discovered why the guide was so emphatic about his suggestion. As we entered the tent, our noses were pleasantly assaulted with the pungent aroma of patty and link sausages cooking on the grill. Next to the frying sausages was a mound of cooked ground venison mixed with minced onions, hash brown potatoes and diced green peppers. The cook gave this aromatic venison concoction a generous sprinkle of cayenne pepper and welcomed us to breakfast. I never forgot how wonderful that cooking venison smelled and how delicious breakfast was that morning.
From that point on, I have enjoyed including venison as part of our breakfast meals. Over the years, I have gotten creative with ways to incorporate all types of venison, including moose, Caribou, deer, and antelope. For truly aromatic, delicious, and easy-to-make meals, try adding venison to your breakfast schedule.
Venison Vegetable Frittata
Prep time 15 minutes
Cooking time 30 minutes
1/2 pound ground venison
Salt, black pepper and cayenne pepper
1/4 cup unsalted butter, divided
3 tablespoons minced shallots
One tablespoon minced garlic
One pound fresh button mushrooms, sliced
1/2 cup diced fresh zucchini
8 eggs, room temperature
One half pound fresh spinach leaves, torn or finely chopped
One cup small curd cottage cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil
Cook venison in large skillet over medium heat until no longer pink, stirring to break up. Season to taste with salt, black pepper and cayenne pepper; Set aside.
Enlarge omelet pan at least 12 inches, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic and cook for about 3 minutes. Add mushrooms and zucchini. Saute until liquid from the mushrooms has evaporated. Remove from heat and set aside to cool.
Heat broiler. Beat eggs in large bowl. Mix in spinach, cottage cheese and cooled venison mixture. Add the cooled mushroom mixture and stir until well combined.
Set omelet pan over medium high heat. Melt remaining two tablespoons butter. Add egg mixture; As it begins to set, shake the pan to ensure it does not stick. Turn heat to low. Without stirring, continue cooking for about 10 minutes, checking to make sure the eggs do not stick to the pan. When egg mixture is almost completely set, sprinkle parmesan cheese and drizzle oil on top of the frittata. Place pan under the broiler to melt the cheese; Be careful not to overcook. Slide frittata onto serving platter; cut into six portions.
For the venison lover in your family or group of friends, any of Kate's Cookbooks will make a great holiday gift. She will gladly personalize them as well.