After realizing how much we like venison, I can’t believe we didn’t think of this earlier. The red bell peppers add a nice hint of sweetness to offset the gamier flavor of the meat.
- 1 lb ground venison or venison sausage
- 1 red bell pepper diced small
- 1 small onion diced fine
- 4-5 potatoes
- 1/2 cup flour
- 1 tbsp mace
- 2 tbsp fresh sage chopped fine or a handful of dried sage leaves crushed to a powder
- 1 tbsp olive oil
- 3 tbsp butter
Peel potatoes and cook until tender in boiling salted water. Drain and cool potatoes, then chop into medium cubes. Season flour with mace, salt and pepper and coat potatoes in it. Shake off excess flour and set aside. In a large saute pan melt one tablespoon of butter with a tablespoon of olive oil over medium heat. Saute onion until it begins to turn golden. Add peppers and cook until softened. Add venison and brown meat breaking it into small chunks. Add sage and season with salt pepper. Melt two tablespoons butter in pan and add potatoes. Mix well and cook until potatoes have browned on the outside a bit, making sure to scrape up bits as you go. Serve hot with fried eggs.
A note: Venison is a leaner meat, so to keep it from sticking I used a bit more fat. The butter also keeps the potatoes from sticking. If you don’t have venison, try a corned beef or pastrami hash.