🔥 Instructions
Preheat oven to 400°F (200°C).
Toss sweet potatoes, bell pepper, and onion with 1 tbsp olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
In a skillet, heat the remaining olive oil over medium-high. Add venison cubes and brown on all sides.
Add garlic and sauté for 1 minute.
Combine roasted veggies with venison in the skillet. Toss and cook for 5 more minutes.
Garnish with parsley and serve hot.
This dish balances the earthy richness of venison with the natural sweetness of roasted sweet potatoes. You can find the full recipe on OutdoorsChef.
Want to elevate it further? Try topping it with a poached egg or a drizzle of hot sauce for a brunch-worthy twist.
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