I’ll be honest, I made up the name of this recipe just based on what I felt like it should be called! We don’t eat beef very often, if we make recipes that do call for beef, we substitute with venison. I think that’s why I’ve enjoyed hunting more and more over the years because we eat venison so often! And it feels extra good knowing it’s your own deer meat you’re cooking for dinner. You’re welcome to use whatever meat you prefer for this recipe, but if you make it like the Janis household does, we use ground venison! Hope you enjoy another one of my go-to recipes!
- 3 small sweet potatoes, peeled and diced
- 1 pound ground venison
- 2 tbsp avocado oil, or whichever cooking oil you prefer
- 1/2 cup water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 tbsp garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded cheese, whichever you prefer I like to use just a simple Colby Jack
- 1 tbsp parsley
- 1 cup quinoa, cooked
- In a large skillet, heat avocado oil over medium-high heat. Add minced garlic and let simmer for about a minute, then add the ground venison. Cook thoroughly until browned.
- Add salt and pepper.
- Add the sweet potatoes, and water. Cover the skillet and let simmer for about three minutes. Add the bell peppers, and cook until sweet potatoes are soft.
- Remove lid, top with shredded cheese and allow it to melt. Garnish with parsley.
- Scoop the venison hash over the cooked quinoa, and enjoy!