30-MINUTE
This is a refined version of steak and potatoes, and it’s also a clever way to get everyone to eat more vegetables. It’s easy and oh so delicious.
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
4
For the colcannon potatoes
3 large russet potatoes, peeled and diced
¼ cup sour cream
3 tablespoons unsalted butter
2 teaspoons kosher salt
1 cup frozen chopped spinach, thawed
Freshly ground black pepper
For the venison steaks
4 venison medallions cut from backstrap, 4 to 5 inches wide and about ½ inch thick
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
3 tablespoons olive oil
1.
To make the colcannon potatoes:
Bring a large pot of water to boil, then add the potatoes. Cook until the potatoes are tender, about 10 minutes. Drain the potatoes, return the pot to low heat, and add the sour cream, butter, salt, and spinach. Mash together, then season with pepper to taste and adjust the salt if needed. Remove the pot from the heat, and cover it to keep the potatoes warm while the steaks cook.
2.
To prepare the venison steaks:
Pat the venison medallions dry with a paper towel. In a small bowl, combine the salt, pepper, and garlic powder. Season the medallions on both sides with the seasoning mixture.
3.
Heat the oil a large cast-iron skillet over medium-high until hot. Add the medallions and cook for 1 to 2 minutes on each side or until the internal temperature reaches 130°F for rare, or until the meat reaches your desired degree of doneness.
4.
Transfer the medallions to a cutting board; let them rest for 1 minute before serving over the potatoes.