Venison Hash
Savor the rustic elegance of Venison Hash, a hearty one-skillet recipe that brings together tender, seared venison with golden crispy potatoes, sautéed vegetables, and a perfect blend of smoky, savory spices. This quick and satisfying dish, ready in under an hour, combines the richness of butter and olive oil with the bold flavors of smoked paprika, cumin, and fresh thyme, making it an ideal choice for breakfast, brunch, or a comforting dinner. Garnished with fresh parsley for an herby finish, it’s a versatile, flavor-packed meal that pairs wonderfully with a side of eggs or stands alone as a deliciously wholesome option. Whether using venison roast or steak, this recipe celebrates the natural flavors of wild game, making it a must-try for game meat enthusiasts.
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Recipe Information
Ingredients
- 1 lb venison roast or steak
- 3 medium yellow potatoes
- 1 medium yellow onion
- 1 bell pepper (any color)
- 2 garlic cloves
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped parsley (for garnish)
Instructions
Prepare the venison by trimming any excess fat and cutting it into small, bite-sized cubes. Set aside.
Wash and dice the yellow potatoes into small, evenly sized cubes. Leave the skin on for added texture and nutrition.
Dice the onion and bell pepper into small pieces. Finely mince the garlic cloves.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the outside. Remove the potatoes and set them aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and another tablespoon of butter. Increase the heat to medium-high and add the diced venison.
Cook the venison for about 4-5 minutes, stirring occasionally, until it is browned on all sides. Be careful not to overcook the meat; it should remain tender.
Reduce the heat to medium and add the onions, bell peppers, and garlic to the skillet with the venison. Cook for 3-4 minutes until the vegetables begin to soften.
Sprinkle the smoked paprika, ground cumin, thyme, salt, and black pepper over the venison and vegetables. Stir well to coat everything evenly in the spices.
Return the crispy potatoes to the skillet and mix everything together. Cook for an additional 5 minutes, allowing the flavors to combine.
Add the final tablespoon of butter to the skillet and let it melt, coating the hash with a rich flavor. Taste and adjust the seasoning if needed.
Remove the skillet from heat and garnish the venison hash with chopped parsley before serving.
Serve warm as a standalone dish or alongside eggs for a complete meal. Enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 982 mg | 21% | |
*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.
