I was inspired by this dish in the New York Times—Spanish Asparagus Revuelto—which is kind of a scramble with sauteed asparagus and a little (2 oz) Spanish chorizo. I decided to turn it into a frittata and use 1/2 pound Mexican chorizo, made with venison and pork. In addition, instead of browning the asparagus, onion, and bread cubes in the skillet, I roasted them all on a sheet pan. The only item browned in the skillet before adding the eggs, was the chorizo.
I’ll admit that I didn’t even know there were two kinds of chorizo—Spanish and Mexican—when I began, so I guess that’s the biggest adaptation to the original recipe. I made two pounds of the Mexican variety and froze 3/4 of it in 1/2 lb packages.
I also took some advice on the frittata from this article: How to Make a Perfect Frittata, especially the advice about using dairy and not over-baking.
Venison Chorizo
Ingredients
- 1 lb ground venison
- 1 lb ground pork
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 6 teaspoons garlic paste (or 5-6 cloves of garlic, minced)
- 1 tablespoon ground ancho chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
Preparation
- Mix all ingredients thoroughly by hand.
- Cover tightly and refrigerate overnight.
- Divide into packages for freezing, if not using at once.
Venison Chorizo Frittata
Ingredients
- 1/2 lb venison chorizo
- 1/2 lb asparagus, washed, trimmed, and cut in 2 inch pieces
- 1 small onion
- 1 1/2-2 cups diced sourdough bread
- 8 large eggs
- 3/8 cup whole milk
- olive oil + seasoning
Preparation
- Preheat oven to 375° for roasting the frittata additions. Line a baking sheet with parchment paper.
- Toss the cut asparagus with 1 tablespoon oil and spread on baking sheet. Season with salt and pepper.
- Toss bread cubes with 2 tablespoons oil and spread on baking sheet.
- Cut onion in slices or wedges and drizzle a little oil over them on the baking sheet. Season with salt and pepper.
- Roast all for about 25 minutes. Remove from oven and set aside.
- Reduce oven temperature to 350° while you prepare the frittata.
- Heat a 12″ cast iron pan over medium high heat. Add 2-3 tablespoons of oil, depending on the fat content of your sausage.
- Brown the sausage thoroughly.
- While the sausage is cooking, whisk or beat together the eggs and milk. Add about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Stir the asparagus and onion into the cooked sausage. Pour the egg mixture over all. Arrange bread cubes over top and place pan in oven.
- Bake for about 20 minutes. Take care not to over-bake.
- Cut in wedges to serve.
Kitchen Portfolio 
One thought on “Venison Chorizo Frittata”