YOUR SOLIN GENERATED RECIPE
Hearty Lean Venison and Sweet Potato Hash
Savor a robust blend of lean venison and lightly caramelized sweet potatoes mingled with colorful bell peppers and red onion. This dish delivers a hearty yet balanced meal that's perfect for breakfast, lunch, or dinner, combining tender venison with the natural sweetness of roasted veggies, accented with aromatic herbs and a hint of olive oil.
INGREDIENTS
4 oz Lean Venison
1 medium Sweet Potato (~150g)
0.5 Red Bell Pepper
0.25 small Red Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small, even cubes. Rinse soft red bell pepper, remove seeds and slice into strips or diced pieces. Finely chop a small portion of red onion.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the red onion and red bell pepper, sautéing until they begin to soften, about 2 minutes.
Add the diced sweet potato to the skillet. Cover and cook for approximately 8 to 10 minutes, stirring occasionally, until the sweet potato is tender but still holds its shape.
In a separate pan, add the lean venison and season with salt and pepper. Cook over medium-high heat, breaking up the meat as it browns, for about 5-6 minutes until fully cooked.
Gently combine the cooked venison with the sweet potato and vegetable mix in the skillet. Allow to heat together for an additional 2 minutes to blend the flavors.
Adjust seasoning with salt and pepper as needed before serving. Enjoy your hearty hash warm.