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Ground Venison and Potatoes Recipe- Perfect for Weeknights
This Ground Venison & Potatoes dinner is a meal with minimal prep, but maximum flavor and creativity.
The stay-at-home, homesteading Mom life usually leaves plenty of time for making dinner. But then there are some nights where I just need something that I can throw together. Too many projects, too little time; suddenly it’s 5 pm and we don’t have a plan for dinner yet.
That’s the kind of weeknight where this venison recipe shines. Not only is it quick and flexible enough for whatever ingredients I happen to have ready to use- it’s also hearty and makes for good leftovers.
Putting this skillet meal together is pretty straightforward.
Start by dicing a few potatoes and an onion or two.
Saute them in a pot with some lard, tallow, or butter.
If you don’t have any ground venison handy, this recipe will work with any sort of ground meat. (Turkey, chicken, beef, pork, etc.) Similarly, if you’re short on bell peppers or potatoes, you can use less of either one. (Or substitute the potatoes for sweet potatoes) The flavor profile is intentionally vague; it turns out different every time that I make it! (I’ll admit that I am a serial non-measurer when cooking…) That said, you can go for hotter and spicier with red pepper flakes and cayenne. Add beans or tomatoes, cumin, and extra pepper. Or go for a breakfast-style skillet, with sage, extra pepper, maple, cheese, and some eggs scrambled in. The possibilities are truly endless. Give this recipe a try next time you need a hearty, quick-to-the-table dinner.
Ground Venison & Potatoes
- Large pot or saucepan
- Cutting board & Knife
- Spatula or Spoon
- 2 lbs Ground Venison (or beef, pork, lamb etc)
- 2 Onions
- 3 Bell Peppers
- Several Cloves of Garlic
- Several Potatoes
- Worcestershire Sauce
- To Taste Salt, Pepper, Paprika, Oregano, Garlic Powder, Onion Powder, Red Pepper Flakes, Sage, Dried Mustard etc
- Cheese, hot sauce, Dijon mustard, sour cream, toast, etc. to serve
- Lard, Olive Oil, Tallow, or Butter for Sauteing
- Rinse the potatoes and dice. Melt a few tablespoons of lard (or other cooking fat) in the saucepan over medium-high heat. Add potatoes to saucepan.
- While the potatoes cook; dice the onions and bell peppers and mince the garlic cloves.
- Once potatoes are nearly cooked through, add the venison, onions, bell peppers, and garlic. Stir and break up the meat as everything cooks.
- Add seasonings to taste. Place lid on the saucepan and let the flavors cook together for a few minutes.
- Serve hot, topped with cheese, sour cream, hot sauce, ketchup, vinegar, etc.