Venison Hash Recipes

HUNTERS' HASH (VENISON MEAT STUFFING)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Stir together venison, pork, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes; season with salt and pepper. Place mixture into a large oven-proof Dutch oven with a lid.
• Bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. Mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.

CORNED VENISON

Steps:

• Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
• Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast's size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get -- but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
• After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don't want too large a pot or the fresh water will leach out too much flavor from the meat -- it's an osmosis thing. partially cover the pot and simmer gently -- don't boil -- for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
• Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.

VENISON HASH

Steps:

• 1. Add oil to pan. Brown onions then add venison with salt and pepper. Cook until browned. Remove from pan
• 2. Add remaining ingredients except cheese to pan. Simmer until veggies are soft. Add meat and onions back to pan.
• 3. Pour into casserole dish.
• 4. Preheat oven to 350 degrees Bake mixture 1 hour. Top with cheese and bake until melted.

TEXAS VENISON HASH

Steps:

• Preheat oven to 350.
• Brown meat in EVOO.
• Add onions until soft.
• Stir in peppers, chili powder, salt and pepper to taste.
• Cook about 5 minute.
• In an oven dish, spread mixture and then layer potato over top.
• Cover with foil.
• Bake 45 minute.
• Remove foil and top with grated cheese.
• Bake 15 min more.

VENISON HASH

Steps:

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