Pan-Seared Venison Steak, Roasted Potatoes and Sauteed Mushrooms with Garlic and Herbs

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 1 lb cremini mushrooms (cleaned and sliced 1/4-inch thick)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (minced)
• 2 tbsp fresh parsley (finely chopped)
• 1 tbsp lemon juice (freshly squeezed)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Heat the butter and olive oil in a large, heavy-bottomed skillet over medium-high heat. Wait until the butter melts and the foaming subsides, which takes about 1-2 minutes.

2. 2

   Add the sliced mushrooms to the hot pan in a single, even layer. Do not overcrowd the pan; cook in batches if necessary. Let them cook undisturbed for 3-4 minutes until they develop a deep golden-brown sear on one side.

3. 3

   Stir the mushrooms and continue to cook, stirring occasionally, for another 4-5 minutes. The mushrooms will first release their moisture and then begin to brown and caramelize as the liquid evaporates.

4. 4

   Reduce the heat to medium. Add the minced garlic to the pan and sauté for 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.

5. 5

   Remove the skillet from the heat. Stir in the chopped fresh parsley and lemon juice. Season with salt and black pepper. Toss everything to combine, taste, and adjust seasoning if needed. Serve immediately.