Pan-Seared Elk Venison with Rosemary Smashed Potatoes Recipe

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Serves: 2
Prep time: 45 minutes
Cook time: 20 minutes

Ingredients:

• 2 individually cut elk backstrap steaks, each about 4- to 5-inches thick
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon ground coriander
• 2 tablespoons butter
• 2 slices of bacon, chopped
• 3 cloves garlic, chopped

Rosemary Smashed Potatoes:

• 6-8 potatoes
• 3 tablespoons butter
• 1 ½ tablespoons minced fresh rosemary
• Chopped fresh chives

Directions:

For more elk venison recipes, visit: NevadaFoodies.com

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