Venison Steak & Potato Hash

gredients (Serves 2–3)

Venison

• 1–1½ lb venison steak (backstrap, sirloin, or round)

• 1 tbsp oil or bacon fat

• Salt & cracked black pepper

Marinade (Optional but Recommended)

• 1 tbsp olive oil

• 1 tsp Worcestershire

• 1 clove garlic, minced

• ½ tsp rosemary or thyme

• Splash of apple cider vinegar

Hash

• 1½ lb potatoes, diced small

• ½ onion, diced

• 1 bell pepper or poblano (optional)

• 2 cloves garlic, minced

• 2 tbsp butter or bacon fat

• Salt & pepper

• Optional: smoked paprika or chili flakes

Prep

1. Toss venison with marinade. Rest 20–30 minutes (or up to 4 hrs).

2. Pat dry before cooking.

Cook the Potatoes

1. Heat cast iron over medium-high with butter or bacon fat.

2. Add potatoes, season lightly.

3. Cover and cook 8–10 minutes, stirring occasionally until tender.

4. Uncover, add onion and pepper. Cook until browned and crispy.

5. Add garlic last 30 seconds. Push hash to side of skillet.

Cook the Venison

1. Increase heat to high. Add oil if needed.

2. Season steaks well with salt & pepper.

3. Sear 2–3 minutes per side (medium-rare is best).

4. Rest steaks 5 minutes, then slice against the grain.

Finish the Hash

• Fold sliced venison into potatoes.

• Add a knob of butter and cracked black pepper.

• Optional: top with fried eggs or fresh herbs.

Field Tips

• Don’t overcook venison—medium-rare keeps it tender.

• If using tougher cuts, slice thin and finish in the hash.

• Bacon fat adds flavor without overpowering wild taste.