AFFORDABLE DINNER
Venison Sweet Potato Pea Skillet
★ Kid-ApprovedAn easy, wholesome recipe made without gluten or yeast ingredients—created for real families and real grocery budgets.
TIME35 minESTIMATED COST$2.64 per servingDIETGluten free + yeast free
WHAT YOU'LL NEED
Ingredients
- ✓1 pound ground venison
- ✓2 large sweet potatoes, about 1 1/2 pounds, peeled or scrubbed and cut into 1/2-inch cubes
- ✓1 1/2 cups frozen peas
- ✓1 small onion, diced
- ✓1 tablespoon olive oil
- ✓1 teaspoon paprika labeled gluten free
- ✓1/2 teaspoon garlic powder
- ✓1/2 teaspoon dried thyme labeled gluten free
- ✓1/2 teaspoon salt
- ✓Black pepper to taste
- ✓1/2 cup water
LET'S COOK
Directions
- 1Keep raw venison and its juices away from the vegetables, wash hands after handling it, and sanitize the work area
- 2Heat the oil in a large lidded skillet over medium heat
- 3Add the sweet potatoes, onion, water, half the paprika, half the garlic powder, half the thyme, half the salt, and pepper
- 4Cover and cook 10–12 minutes, stirring twice, until the sweet potatoes begin to soften
- 5Add the venison and remaining seasonings
- 6Cook uncovered 8–10 minutes, breaking the venison into small pieces, until it reaches 160°F
- 7Stir in the frozen peas, cover, and cook 3–5 minutes until the peas are steaming and the sweet potatoes are tender
- 8Use a clean spoon to divide among four bowls
- 9Refrigerate leftovers within 2 hours and use within 3–4 days
FROM RECIPE TO GROCERIES
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Check your pantry first, compare unit prices, use store brands when their labels meet your needs, and freeze extra portions before they are forgotten.
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