YOUR SOLIN GENERATED RECIPE
Tender Venison & Vegetable Skillet
Sautéed ground venison and vibrant bell peppers simmered in a cast-iron skillet with aromatic spices for a savory, nutrient-dense meal.
INGREDIENTS
8 oz ground venison
0.5 tbsp extra virgin olive oil
1 cup diced red bell pepper
1 cup diced zucchini
0.5 cup diced yellow onion
2 cloves minced garlic
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the ground venison to the skillet, breaking it apart with a wooden spoon or spatula until it is browned and fully cooked.
Toss in the diced yellow onion, red bell pepper, and zucchini, stirring frequently until the vegetables are tender-crisp.
Add the minced garlic, smoked paprika, sea salt, and black pepper to the mixture.
Sauté for an additional 2 to 3 minutes until the garlic is fragrant and the spices are evenly distributed.
Remove from heat and serve immediately while hot.