Pan-Seared Venison Steak, Mashed Sweet Potatoes and Sauteed Green Beans with Bacon

Ingredients

• 3 lb Sweet Potatoes (about 3-4 medium, peeled and cubed into 1-inch pieces)
• 1 tbsp Salt (for boiling water)
• 4 tbsp Unsalted Butter (cubed and at room temperature)
• 0.25 cup Whole Milk (warmed)
• 2 tbsp Maple Syrup (pure maple syrup recommended)
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Ground Nutmeg (freshly grated is best)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 cup Pecans (chopped and toasted, for garnish (optional))

Instructions

1. 1

   Boil the Sweet Potatoes

   • Place the peeled and cubed sweet potatoes in a large pot or Dutch oven.
   • Add cold water to cover the potatoes by about 1 inch. Add 1 tablespoon of salt to the water.
   • Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
2. 2

   Drain and Dry the Potatoes

   • Drain the sweet potatoes thoroughly in a colander, shaking gently to remove all excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the hot pot and let them sit for 1-2 minutes, shaking the pot occasionally. This helps evaporate any remaining moisture, which is key to avoiding watery mash.
3. 3

   Mash and Season

   • Remove the pot from the heat. Mash the potatoes using a potato masher or a fork until you reach your desired consistency.
   • Add the room temperature butter cubes and stir until fully melted and incorporated.
   • Pour in the warm milk, maple syrup, ground cinnamon, ground nutmeg, 0.75 tsp salt, and black pepper.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.