Venison Chorizo Frittata

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

  • Servings: makes 2 pounds
  • Difficulty: easy
  • Print

  • 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
  1. Mix all ingredients thoroughly by hand.
  2. Cover tightly and refrigerate overnight.
  3. Divide into packages for freezing, if not using at once.

Venison Chorizo Frittata

  • Servings: makes one 12 inch frittata
  • Difficulty: easy
  • Print

  • 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
  1. Preheat oven to 375° for roasting the frittata additions. Line a baking sheet with parchment paper.
  2. Toss the cut asparagus with 1 tablespoon oil and spread on baking sheet. Season with salt and pepper.
  3. Toss bread cubes with 2 tablespoons oil and spread on baking sheet.
  4. Cut onion in slices or wedges and drizzle a little oil over them on the baking sheet. Season with salt and pepper.
  5. Roast all for about 25 minutes. Remove from oven and set aside.
  6. Reduce oven temperature to 350° while you prepare the frittata.
  7. Heat a 12″ cast iron pan over medium high heat. Add 2-3 tablespoons of oil, depending on the fat content of your sausage.
  8. Brown the sausage thoroughly.
  9. 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.
  10. 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.
  11. Bake for about 20 minutes. Take care not to over-bake.
  12. Cut in wedges to serve.

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