Hunters Hash Venison Meat Stuffing Recipes

VENISON HASH

Venison Hash image

This is a good way to use up leftover venison. I usually don't have leftovers so I have to make fresh when making this. I ground my venison with a hand grinder much like my grandmother did. I hope you enjoy an old family favorite of ours.

Provided by barefootmommawv

Categories Breakfast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons bacon drippings
1 large onion, chopped
3 cups ground venison, browned
2 medium potatoes, cut in 16 pcs
1 tablespoon flour
1 garlic clove, minced
3 cups beef broth
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon thyme
1/2 tablespoon chili powder

Steps:

Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and spices. Let simmer until tender.

Nutrition Facts : Calories 238.5, Fat 9.5, SaturatedFat 3.7, Cholesterol 8.2, Sodium 1132.1, Carbohydrate 32.7, Fiber 4.6, Sugar 3.3, Protein 6.7

HUNTER'S VENISON CASSEROLE

Hunter's Venison Casserole image

This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.

Provided by stef k

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 cups buttery mashed potatoes
1 pound lean ground venison (or other big game)
1 tablespoon canola oil
1 red onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
½ cup diced red bell pepper
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
1 cup cottage cheese
2 tomatoes, sliced
1 cup shredded Colby Jack or Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
Bake, uncovered, in preheated oven until set, about 20 minutes.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g

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