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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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
Directions
Step 1
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.
Step 2
Peel the potatoes and cut them into medium-sized chunks. Slice the onion into thin rings, and mince the garlic cloves.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Return the venison steaks to the skillet, nestling them among the potatoes and onions. Add the fresh rosemary and thyme sprigs on top.
Step 8
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).
Step 9
Remove the rosemary and thyme sprigs before serving. Adjust seasoning with additional salt and pepper if needed.
Step 10
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
| Serving size | (1885.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2777.8 |
| Total Fat 98.7g | 0% |
| Saturated Fat 38.1g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 891.6mg | 0% |
| Sodium 3559.2mg | 0% |
| Total Carbohydrate 184.4g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 14.9g | |
| Protein 270.8g | 0% |
| Vitamin D 9.0IU | 0% |
| Calcium 237.9mg | 0% |
| Iron 34.6mg | 0% |
| Potassium 6920.5mg | 0% |
Source of Calories