Deer Camp Food
Get ready for a hearty, rustic, and utterly satisfying meal with this Deer Camp Food recipe, designed to deliver bold flavors and comfort straight from your cast-iron skillet. Packed with savory ground venison, golden crispy potatoes, and a medley of sautéed onions, bell peppers, and garlic, this dish is elevated with smoky paprika and perfectly cooked eggs nestled on top. Ideal for breakfast, brunch, or dinner, this one-pan wonder is not only easy to prepare but incredibly filling, making it the ultimate campfire-inspired comfort food. Garnish with fresh parsley or green onions for a pop of color and flavor, and serve hot for a meal that embodies the heartiness of the great outdoors. Perfect for hunters and food enthusiasts alike, this dish is a must-try for any venison lover searching for a rustic, flavorful feast.
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Recipe Information
Ingredients
- 1 pound ground venison
- 3 medium russet potatoes
- 1 large yellow onion
- 1 medium bell pepper (red or green)
- 2 large garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 large eggs
- 0.25 cup chopped parsley or green onions (optional garnish)
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Set aside.
Dice the onion and bell pepper, and mince the garlic cloves.
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetable oil and heat until shimmering.
Add the ground venison to the skillet and cook until browned, breaking it into crumbles with a spatula, about 5-7 minutes. Remove the venison from the skillet and set aside.
In the same skillet, add the butter. Once melted, add the diced potatoes. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender on the inside.
Reduce the heat to medium and add the diced onion and bell pepper to the skillet. Cook for 5 more minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Return the cooked venison to the skillet and mix it with the potatoes and vegetables. Season with smoked paprika, salt, and black pepper. Stir well to combine.
Use the back of a spoon to create 4 small wells in the hash mixture. Crack one egg into each well.
Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are fully set but the yolks remain runny. For firmer yolks, cook for an additional 2 minutes.
Remove the skillet from the heat. Sprinkle chopped parsley or green onions over the top, if desired.
Serve hot directly from the skillet and enjoy a hearty Deer Camp meal!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.0 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 367 mg | 28% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5529 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
