BCL - Hunters' Hash (Venison Meat Stuffing) You Have To Try

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Hunters' Hash (Venison Meat Stuffing)

"A very simple and scrumptious recipe exceeded all the way down to me from my Canadian grandparents. This is a very sturdy recipe and makes exceptional leftovers."

Ingredients :

  • eight potatoes, peeled and cubed
  • 3 kilos floor venison
  • 1 pound floor beef
  • 1/2 pound venison liver, finely ground (non-obligatory)
  • half of pound venison coronary heart (optional)
  • 2 huge onions, finely chopped
  • four garlic cloves, minced
  • 1/4 cup floor dried sage
  • salt and floor black pepper to taste

Instructions :

Prep : 20M Cook : 12M Ready in : 2H55M
  • Place potatoes right into a big pot and cover with salted water; deliver to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Preheat oven to three hundred levels F (150 degrees C).
  • Stir collectively venison, beef, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes; season with salt and pepper. Place aggregate into a massive oven-evidence Dutch oven with a lid.
  • Bake within the preheated oven until meat is fully cooked and flavors have combined, approximately 2 hours. Mix thoroughly with a fork, replace lid, and allow to relaxation for 15 mins before serving.

Notes :

  • The organ meat is slightly important, but do not be surprised to look a purple or purple coloration turn out to be it bakes.
  • You can upload a massive can of diced tomatoes if you want.
  • Reynolds® Aluminum foil can be used to hold meals wet, cook it lightly, and make easy-up less complicated.

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