YOUR SOLIN GENERATED RECIPE
Venison and Potato Skillet with Green Beans
Sautéed ground venison and crispy diced potatoes tossed with tender green beans and finished with a creamy dollop of cottage cheese.
INGREDIENTS
6 oz Ground venison
1 cup Diced gold potatoes
1 cup Fresh green beans
0.5 cup Low-fat cottage cheese
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
PREPARATION
Heat avocado oil in a large cast-iron skillet over medium-high heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Push the potatoes to one side of the pan and add the ground venison, breaking it up with a spatula.
Season the meat and potatoes with sea salt, black pepper, garlic powder, and onion powder.
Once the venison is mostly browned, stir in the fresh green beans and cover the skillet for 3-4 minutes to steam them until crisp-tender.
Remove from heat and transfer to a bowl, topping with the cold cottage cheese for a creamy contrast to the savory skillet.