Venison Hash

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VENISON HASH

INGREDIENTS:

4 cups chopped left over venison from roast
2 cups onions, diced coarse
1/2 cup green bell pepper, diced coarse
1/2 cup red bell pepper, diced coarse
3 medium potatoes, peeled and diced
1 clove garlic, minced fine
2 tablespoons bacon drippings
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons all-purpose flour
1 teaspoon Morton table salt - to taste
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
1/2 teaspoon Wild Bill's Meat Rub
1 teaspoon Chili powder
2 cups beef broth (Swanson)

Place a large skillet over medium heat adding bacon drippings, olive oil, butter and saut onions, bell peppers, garlic and potatoes until brown and tender.  Add meat and flour and stir to combine.  Add beef broth, salt, pepper, chili powder and Wild Bill's Meat Rub.  Reduce heat to low and simmer about 10 to 15 minutes until mixture thickens.  Serve while hot over rice with a green vegetable of your choice and garlic toast.  Garnish with fresh chopped parsley and/or green onions if desired.

YIELD:  4 servings

Above Venison Hash prepared on 12-20-14 and was "off the chain good."  I used a quart jar of canned venison that my friend Robert Webster of Hamlet, NC gave me to try one of my recipes with it and see how I liked it.  When I opened the jar, the aroma of stew beef permeated my nose of which was wonderful.  Robert soaked his cubed venison (14 lbs.) in a brine consisting of 1 cup of brown sugar, 3/4 cup of canning salt and 2 teaspoons of baking soda with one gallon water.  He let it marinate overnight and canned it the next day.  He rinsed the venison in cold water and added 1 teaspoon of beef bouillon granules to each quart jar and canned it per the manufacturers recommended instructions.  My bride was totally impressed with this recipe!

Click on below thumbnail sequence pixs for a larger screen view:

NOTE:  My Grandma Coley back in the late 1950s to middle 1960s prepared a hash using left over stew beef and added onions and fried in a large cast iron skillet until the onions were tender.....it was outstanding!  Folks that lived during The Great Depression Era of the early 1930s didn't waste anything; "waste not want not."

ROBERT WEBSTER'S CANNED VENISON

INGREDIENTS:

16 pounds venison, cut into 1.5 inch cubes
4 quarts water
1 cup brown sugar
3/4 cup Kosher or Canning Salt
2 teaspoons Baking Soda
1 teaspoon beef bouillon powder per quart jar

Soak venison in above brine for 48 hours in refrigerator.  Remove venison from brine and rinse off in cold tap water.  Pack venison tightly in quart jars adding 1 teaspoon of beef bouillon powder to each quart jar.  Place sterile lids and rings on jars and hand tighten.  Place jars in pressure canner for 90 minutes at 10 pound petcock value setting.  It is imperative that you keep jars in the pressure canner for 90 minutes.  If using pint jars, pressure can for 75 minutes at 10 pound petcock value setting.

When time is up, allow pressure canner to cool down, remove jars and store until ready to use with your favorite recipes.

Web published on 08-20-14 by Bill aka Mickey Porter with pixs added on 12-20-14.

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