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Venison Steak Bites & Rustic Garlic Butter Mashed Potatoes

This is such a simple yet delicious "meat and potatoes" style dish. I often use venison, but you can use any wild game. The steak bites are a seared and perfect medium-rare, the mashed potatoes are comforting and creamy, and the gravy just brings it all together. Serve with salad or green beans or as is.
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Course Main Course
Cuisine American, Wild Game
Servings 2 people

Ingredients  

Steak Bites

  • 1 lb venison or moose, bison, beef backstrap, tenderloin, sirloin, top round, or other roast
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • ½ tbsp garlic powder
  • 3 tbsp butter
  • 1 tbsp oil

Venison Gravy

  • 2 cups venison moose, bison, or beef broth/stock
  • 2 tbsp sourdough discard or cornstarch
  • For the Garlic Butter Mashed Potatoes

Mashed Potatoes

  • 5 medium potatoes russet or Yukon gold, washed but not peeled
  • ⅓ cup butter
  • 8 cloves garlic minced
  • ¼ cup warm milk
  • 2 tbsp sour cream optional - extra creaminess
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp fresh chives or wild leek leaves chopped
  • 2 tbsp fresh parsley chopped

Instructions 

  • Prepare the Potatoes
  • Cut potatoes into roughly equal chunks, about 2 inches.
  • Place in a pot and cover with cold, generously salted water. Bring to a boil and cook for 15 minutes, until a fork slides in easily. Drain well when done.
  • While potatoes cook, melt ⅓ cup butter in a small pan over medium heat. Add that minced garlic and sauté for 2 minutes until fragrant (do not brown).
  • Mash the potatoes with a masher or mixer.
  • Pour in the garlic butter, then slowly add warm milk until creamy.
  • Stir in that sour cream, salt, and pepper.
  • Taste and adjust seasoning, then fold in fresh chives and parsley. Set aside and keep warm until your gravy and steak is ready. That won’t take long.
  • For the Steak Bites
  • Cut venison into bite-sized cubes (about 1.5 inches) and pat dry to ensure a good sear.
  • Toss the steak bites with a salt, pepper, onion powder, and garlic powder mixture.
  • Heat a skillet (cast iron is my weapon of choice) over medium-high heat. Add 1 tbsp oil and 1 tbsp butter.
  • Once hot, add the steak bites in a single layer (avoid overcrowding). You may want to turn the heat down at this point.
  • Sear for 1 ½ to 2 minutes per side until browned. Add remaining butter near the end and spoon over the meat. Venison cooks quickly and you want to aim for medium-rare. (more on the rare side)
  • Remove steak bites from the pan and set aside, leaving the drippings in the skillet for the gravy.
  • Make the Venison Gravy
  • Sourdough Discard Version
  • Lower heat to medium. Add 2 tbsp sourdough discard to the pan with the steak sear bits and drippings and stir 1–2 minutes until slightly thickened.
  • Slowly whisk in 2 cups broth, scraping up any browned bits.
  • Simmer 3–5 minutes until gravy thickens.
  • Or Cornstarch
  • Mix 2 tbsp cornstarch with 2–3 tbsp cold stock to make a slurry.
  • Whisk remaining broth into pan. Bring pan drippings and broth to a simmer. Slowly whisk in slurry.
  • Cook 2–3 minutes until thickened.
  • Return steak bites to the gravy or serve gravy over the top. Taste and adjust salt and pepper.
  • Plate a generous scoop of garlic butter mashed potatoes.
  • Top with venison steak bites and ladle the gravy over everything. Garnish with extra fresh herbs if you’d like.
Keyword recipe, venison, wild game