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FareShare Gazette Recipes -- September 2008 - V's


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Venison Vegetable Frittata

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* Exported from MasterCook *

Venison Vegetable Frittata

Recipe By : Gander Mountain Website
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-09 Sep 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground venison
Salt, black pepper and cayenne pepper
1/4 cup unsalted butter -- divided
3 tablespoons minced shallots
1 tablespoon minced garlic
1 pound fresh button mushrooms -- sliced
1/2 cup diced fresh zucchini
8 eggs -- room temperature
1/2 pound fresh spinach leaves -- torn or finely chopped
1 cup small-curd cottage cheese
1/4 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.

In large omelet pan (minimum 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. Sauté 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

Set omelet pan over medium-high heat. Melt remaining 2 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 to 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 over-cook. Slide frittata onto serving platter;
cut into 6 portions.

Contributed to the FareShare Gazette by Art; 19 September 2008.

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Per Serving (excluding unknown items): 207 Calories; 18g Fat (76.7% calories from 
fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 306mg Cholesterol; 157mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

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