Venison Minute Steak and Egg Hash
- Meat type
- Cooking time
- Preparation time
Remove the minute steaks from the fridge and packaging to bloom at room temperature for 10 minutes. Pat dry with a paper towel.
Cut the potatoes into small pieces and add to the pan. Season with salt and pepper. Saute the potatoes until lightly browned (about 8-12 minutes). Remove from pan.
Cook the minute steaks in a pan over medium heat. Cook until it develops it's colour – around 40 seconds. Flip them over and cook another 15 - 20 seconds – 1 minute in total is all they need. Transfer to a clean plate and cover loosely with foil to rest for 5 minutes.
In the same pan, add garlic and onion and cook till soft. Add 400g of diced tomatoes and season with salt, pepper and dried oregano.
Add potatoes to pan and leave to simmer with the lid on until a knife can pierce the potatoes easily.
Remove lid and add baby spinach leaves. Stir through.
Make 2-4 shallow wells in the potato mixture and crack an egg into each one. Cook until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
Cut the rested Venison Minute Steak into pieces, ensuring to cut across the grain for maximum tenderness. Top the potato and egg mixture with the sliced venison and reduce the heat to low.
Optional: To garnish, scatter the tomatoes throughout the pan
Our Venison Minute Steaks are a versatile cut, thinly sliced to ensure they are extremely quick to cook.