When I was a kid my family lived in Wisconsin. One of my favorites for breakfast was corned beef hash. My grandmother made incredibly delicious hash. Later, in my teens, I managed to get my first buck, a real nice native Florida whitetail buck. Grandma used some of the backstrap to make venison hash. It was great.
Earlier today I googled up a recipe for Venison Hash. You can bet I’ll cook some up right away.
- 1 lb ground venison or venison sausage
- 1 red bell pepper diced small
- 1 small onion diced fine
- 4-5 potatoes
- 1/2 cup flour
- 1 tbsp mace
- 2 tbsp fresh sage chopped fine or a handful of dried sage leaves crushed to a powder
- 1 tbsp olive oil
- 3 tbsp butter
Peel potatoes and cook until tender in boiling salted water. Drain and cool potatoes, then chop into medium cubes. Season flour with mace, salt and pepper and coat potatoes in it. Shake off excess flour and set aside.
In a large saute pan melt one tablespoon of butter with a tablespoon of olive oil over medium heat. Saute onion until it begins to turn golden. Add peppers and cook until softened.
Add venison and brown meat breaking it into small chunks. Add sage and season with salt pepper. Melt two tablespoons butter in pan and add potatoes. Mix well and cook until potatoes have browned on the outside a bit, making sure to scrape up bits as you go. Serve hot with fried or poached eggs.
A note: Venison is a leaner meat, so to keep it from sticking I used a bit more fat. The butter also keeps the potatoes from sticking.
This recipe came from Rufas’ Food & Spirits Guide.