BCL - Hunters' Hash (Venison Meat Stuffing) Popular Recipes

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Hunters' Hash (Venison Meat Stuffing)

"A very simple and delicious recipe exceeded right down to me from my Canadian grandparents. This is a totally strong recipe and makes super leftovers."

Ingredients :

8 potatoes, peeled and cubed
3 pounds ground venison
1 pound floor red meat
half pound venison liver, finely ground (non-compulsory)
1/2 pound venison coronary heart (non-obligatory)
2 massive onions, finely chopped
four garlic cloves, minced
1/4 cup floor dried sage
salt and floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H55M

Place potatoes right into a massive pot and cover with salted water; convey to a boil. Reduce warmness to medium-low and simmer until soft, about 20 minutes. Drain.
Preheat oven to 300 stages F (a hundred and fifty ranges C).
Stir together venison, red meat, liver, coronary heart, onions, garlic, and sage in a massive bowl. Stir in potatoes; season with salt and pepper. Place combination right into a huge oven-evidence Dutch oven with a lid.
Bake in the preheated oven till meat is absolutely cooked and flavors have combined, approximately 2 hours. Mix very well with a fork, replace lid, and allow to relaxation for 15 mins earlier than serving.

Notes :

The organ meat is slightly noticeable, but do not be surprised to see a red or purple shade turn out to be it bakes.
You can upload a big can of diced tomatoes if you want.
Reynolds® Aluminum foil may be used to hold meals wet, cook it evenly, and make clean-up simpler.

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