March 13, 2018
By Gregg Ritz
Treat yourself to this venison backstrap and sweet potato hash recipe brought to you by the host of Hunt Masters.
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!