Venison Backstrap and Sweet Potato Hash Recipe
This high-protein, low-carb dish will keep you going in the field all day long
This venison recipe is best served when garnished with parsley and hot sauce. (Photo courtesy of Gregg Ritz)
Prep time: 10 minutes
Cook time: 20 minutes
- 4 cups diced butternut squash
- 8 ounces of grilled or sautéed venison loin (backstrap)
- 2 cups diced red peppers
- 2 cups diced onion
- 2-4 fried eggs
- Parsley, to garnish
- Hot sauce, to finish
1. Preheat an oven to 350 degrees. Mix diced butternut squash, red peppers and onions in a cast iron skillet and toss with olive oil, salt and pepper. Bake until soft.
2. Sauté or grill the venison backstrap, and then fry 2 to 4 large eggs to your preference. Add the venison to the butternut squash, pepper and onion mixture. Top with eggs. Garnish with parsley and hot sauce. Enjoy!