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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