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Okra and Potatoes

The perfect sides to a prized venison cut (or just about any protein, really)

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Instructions

  1. Add butter to skillet.
  2. Once butter is melted, add potatoes and dash of salt.
  3. Cook potatoes for about five minutes, stirring occasionally.
  4. Add whole blanched okra, squeeze of lemon juice, and greek freak seasoning.
  5. Stir, and cook for another 3-5 minutes, depending on your preference of doneness for okra. I prefer to go a little longer because I like my okra a little charred on the outside.

This can be served as is, tossed together with fresh spinach, a squeeze of lemon, and olive oil and served as a salad. Pair with my recipe for Venison Backstrap, found here. 

Learn more from Chef Victoria Loomis and four other chefs about the many versatile ways to create wonderful meals with venison in this story from our November 2021 issue. 

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