Ingredients:

3 Tbsp. salted butter

3 Tbsp. olive oil

2 large onions, thinly sliced

4 russet potatoes, peeled and thinly sliced

2 lbs. ground venison

8 oz. jar roasted red peppers, drained

¼ cup grated fresh parmesan cheese

sea salt and pepper to taste

Instructions: –  Preheat grill to 450 degrees

  1. Grease a cast iron 12” skillet or oval pan with 1 Tbsp. butter
  2. Melt remaining 2 Tbsp. butter with 1 Tbsp. of oil in a cast iron skittle over medium heat. Add onions and cook, until golden brown, about 15 minutes.  Remove from heat.
  3. Layer the potato slices evenly over the bottom and up the sides of the larger skillet. You can slightly overlap, and save enough potatoes to cover the top. Mix the venison with the onions and place over the potatoes.  Place roasted peppers on next and then the final layer of your potatoes to top it.  Drizzle the reaming oil, season with salt and pepper to taste, and drizzle with cheese.
  4. Place cast iron on grill and leave for about 25 minutes until you can easily insert a sharp knife through the center, into soft potatoes.