Pan-Seared Elk Venison with Rosemary Smashed Potatoes Recipe | Christmas | Event Story | Outdoor Channel
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Recipe Posted 02-13-2018

Pan-Seared Elk Venison with Rosemary Smashed Potatoes Recipe

Pan-seared elk venison backstrap in butter, bacon and garlic served with garden grown potatoes and rosemary

Pan-Seared Elk Venison with Rosemary Smashed Potatoes Recipe Serve this elk venison backstrap with rosemary potatoes recipe with a side of asparagus. (Photo courtesy of

By: Kristy Crabtree

Serves: 2
Prep time: 45 minutes
Cook time: 20 minutes

Elk Venison Ingredients:

  • 2 (1-inch) elk backstrap steaks
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon ground coriander
  • 2 tablespoons butter
  • 2 slices of bacon, chopped
  • 3 cloves garlic, chopped

Potatoes Ingredients:

  • 6 – 8 potatoes
  • 3 tablespoons butter
  • 1 ½ tablespoons minced fresh rosemary
  • Chopped fresh chives


1. Place the steaks on a plate and season with salt, pepper and ground coriander. Cover with plastic wrap and marinade for 30 minutes at room temperature.

2. Over medium high heat, add chopped bacon and 2 tablespoons of butter to cast iron skillet. Raise heat to high and cook elk venison steaks 3 – 4 minutes on every side. Transfer the steaks to a cutting board and let rest for 5 minutes. Slice the steaks across the grain.

3. To make the smashed potatoes, roughly peel and chop the potatoes into quarters. Boil them until tender while the steaks are resting.

4. In a large nonstick frying pan over medium heat, melt 3 tablespoons butter. Add the potatoes. Using a wooden spoon or potato masher, smash the potatoes coarsely, adjusting their texture as necessary. Mix in the rosemary and chives. Cook until browned on one side and then flip. Season with salt and pepper.

5. Serve steaks with potatoes and a side of steamed asparagus.

pan-seared elk with rosemary mashed potatoes
(Photo courtesy of

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