Venison N Taters
Savor the hearty, rustic flavors of "Venison N Taters," a soul-warming skillet dish that pairs tender seared venison steaks with golden-crusted russet potatoes and caramelized onions. Infused with the earthy aroma of fresh rosemary and thyme, this satisfying recipe is elevated by a rich, savory sauce made from drippings and a touch of flour. The venison is cooked to perfection—juicy and flavorful—while the potatoes soak up every ounce of the decadent stock-based gravy. With just a handful of wholesome ingredients and a comforting, one-pan approach, this versatile meal is perfect for both weeknight dinners and special occasions. Serve it hot with crusty bread or a crisp green salad for a dish that celebrates the best of rustic, homestyle cooking. Keywords: venison recipe, skillet dinner, hearty comfort food, potatoes and venison, rustic one-pan meal.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) venison steaks
- 4 medium russet potatoes
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 cup beef or venison stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 teaspoon paprika
- 2 tablespoons flour
Instructions
Season the venison steaks on both sides with salt, pepper, and paprika. Allow them to rest at room temperature for 15 minutes while preparing other ingredients.
Peel the potatoes and cut them into medium-sized chunks. Slice the onion into thin rings, and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and sizzling, add the venison steaks and sear for 2-3 minutes on each side until browned. Remove the steaks from the skillet and set them aside on a plate.
In the same skillet, lower the heat to medium and add the remaining olive oil. Toss in the potato chunks and let them cook for 10 minutes, turning occasionally to develop a golden crust.
Add the sliced onion and minced garlic to the skillet with the potatoes. Cook for an additional 5 minutes, stirring gently, until the onion becomes tender and translucent.
Push the potatoes and onions to one side of the skillet. Add the flour to the empty part of the skillet and stir it into the drippings to create a roux. Cook the flour for about 1 minute to remove the raw taste, then slowly whisk in the beef or venison stock.
Return the venison steaks to the skillet, nestling them among the potatoes and onions. Add the fresh rosemary and thyme sprigs on top.
Cover the skillet with a lid and reduce the heat to low. Allow the dish to simmer for 15-20 minutes, or until the potatoes are fork-tender and the venison is cooked to your desired doneness (about 135°F for medium-rare).
Remove the rosemary and thyme sprigs before serving. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh herbs if desired. Enjoy your 'Venison N Taters' with a side of crusty bread or a fresh green salad!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.9 g | ||
| Protein | 270.8 g | 542% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 238 mg | 18% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 6920 mg | 147% | |
*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.
