Wild Venison Sausage and Spring Onion Frittata
An oven-finished frittata with cooked wild venison sausage, peas, spinach and spring onion.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 4 wild venison sausages, about 300 g
- 15 ml rapeseed oil
- 6 eggs
- 50 ml milk
- 4 spring onions, sliced
- 100 g frozen peas
- 80 g baby spinach, washed
- 50 g mature Cheddar, grated
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat the oven to 190°C, or 170°C fan. Heat 10 ml oil in a 24 cm ovenproof non-stick frying pan. Cook the sausages for about 18–20 minutes over a medium heat, turning regularly and following their packet instructions.
Check the middle of each sausage with a clean thermometer. They must have no pink and be piping hot at 70°C for 2 minutes. Transfer to a clean board and cut into thick slices.
While the sausages cook, beat the eggs with the milk, Cheddar, salt and pepper. Boil the peas for 3 minutes and drain.
Add the remaining oil to the pan. Soften the spring onions for 2 minutes, add the spinach and stir until wilted. Return the sausage slices and peas, spreading them evenly.
Pour in the eggs. Cook gently on the hob for 2 minutes until the edges start setting, then transfer to the oven for 10–12 minutes until the centre is set, not runny, and piping hot.
Leave for 3 minutes, then slide onto a board or serve from the pan using a heatproof mat. Cut into wedges.
Storage
Cool leftovers in shallow containers and refrigerate within 1–2 hours at 5°C or below. Use within 48 hours. Freeze suitable cooked portions promptly for up to 3 months for best quality; defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
