A Southern Venison Hash recipe sure to please the wild game hunter
Cold venison, cold-peeled boiled potatoes, onion and spices. Ingredients. ¾ -1 lb. leftover venison roast, or cooked stew meat, refrigerated overnight
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Brown the venison sausage in the cast iron. Add all the veggies, stirring every minute or so to make sure nothing burns. Once the veggies and rice are soft, use a spoon or spatula and make small wells into the hash. Crack each egg into the small well. Place a sheet of foil over the top of the cast iron.
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Prep the vegetables and deer meat: Wash and chop the vegetables into small pieces, and cube the deer meat into bite-sized pieces. Set them aside. Heat the oil or butter in a large pan or Dutch oven: Place the pan or Dutch oven over medium-high heat and add a small amount of oil or butter. Allow it to heat up for a few minutes.
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Heat the oil in a large skillet over medium-high heat. Add the venison, onion, garlic, bell peppers, and jalapeno pepper. Cook, stirring constantly, until the meat is browned and the vegetables are softened, about 8 minutes. Add the salt, pepper, paprika, cumin, oregano, and cayenne pepper. Cook, stirring constantly, for 1 minute.
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Instructions. Heat butter in a large skillet over medium-high heat. Add potatoes and cook until lightly browned. Add onion, garlic and bell pepper and cook for 3 - 4 minutes more. Season with salt and pepper. Stir in corned venison and heat to serving temperature. Posted in Big Game, Recipes. ← Smoked Wild Turkey Lettuce Cups Fried Bluegill.
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Allow your potato cubes to soak overnight in cold water in the refrigerator if using fresh potatoes. Remove the potatoes from the refrigerator. Drain the water and allow the cubes to air dry in a strainer until ready for cooking. Bring a large cast iron pan to medium high heat. Add 1 tsp oil and the heart to the pan.
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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.
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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.
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You make a one pot tender and juicy braised venison roast, (or other big game roast), with potatoes and other earthy root vegetables that is off the hook.. Here is an everyman Huntswoman Venison Hash recipe inspired by Mom. Meat, potatoes, diced onions and seasonings ready for the grinder. Ingredients. ¾ -1 lb. leftover venison roast, or.
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Hash: Preheat oven to 425°F. Line a sheet pan with parchment paper. Place diced potatoes, olive oil, salt, pepper, and thyme sprigs on pan. Toss until potatoes are well-coated with oil and seasoning. Roast for 35-45 minutes or until tender on the inside and crisp on the outside, stirring occasionally.
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Preheat the oven to 425F. Spray a foil-lined baking sheet with pan spray. Add the chopped sweet potatoes and spray them also with pan spray. Sprinkle with a little salt and pepper to taste. Bake until tender and just starting to brown, about 30 minutes. Meanwhile, heat a skillet over medium-high heat. Add the olive oil.
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Once both sides are brown, remove from pan and spread out on flat surface with paper towels. Add diced onions and peppers to hot cast iron skillet and cook until soft, salt and pepper to taste. Add sweet corn and continue to cook. Add potatoes back into the cast iron skillet. Add corned venison back to skillet.
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Process: Rehydrate the potatoes: place in a bowl and cover with boiling/near boiling water. Let them sit for about 30 minutes, and then drain. Or follow the directions on the box if different. In a cast iron skillet, heat the oil over medium high heat. The pan is hot enough when you drop a potato in and it sizzles nicely.
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Add the sage, margarine, Worcester sauce, salt and pepper to taste and optional hot sauce to taste. Dice the other onion and add to mixture. Mix well. Spray a 13" x 9"" baking dish with non-stick spray. Add the hash mixture and flatten it down by hand. Pour 1 cup of the saved broth evenly over the top. Cover with foil and bake 45 - 50.
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1 pound ground venison. 2 cups diced potatoes. ½ cup diced red pepper. ½ cup diced onion. 1 tablespoon minced garlic. ½ cup beef stock. 2 tablespoons Worcestershire sauce. 5 ounces shredded Gouda (or your favorite cheese)
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Directions: Boil meat until tender and chop. In a large skillet, melt butter and add the onions and cook them until they are tender. Add the meat, sauces, and seasoning and simmer for at least 10 minutes. Serve on buns, on bread as an open face sandwich or over rice. No matter how you serve the hash, it will be devoured.
