Hunters' Hash (Venison Meat Stuffing) recipe

All Recipes Meat and Poultry Recipes Game Meats Venison

Ingredients

8 potatoes, peeled and cubed
3 pounds ground venison
1 pound ground pork
½ pound venison liver, finely ground
½ pound venison heart
2 large onions, finely chopped
4 garlic cloves, minced
¼ cup ground dried sage
salt and ground black pepper to taste

Nutrition Info

356.9 calories
carbohydrate: 29.2 g
cholesterol: 103.9 mg
fat: 9.6 g
fiber: 3.8 g
protein: 37.2 g
saturatedFat: 3 g
servingSize: -
sodium: 86.7 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  2. Preheat oven to 300 degrees F (150 degrees C).

  3. Stir together venison, pork, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes, season with salt and pepper. Place mixture into a large oven-proof Dutch oven with a lid.

  4. Bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. Mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.

Recipe Yield

12 servings

Recipe Note

A very simple and delicious recipe handed down to me from my Canadian grandparents. This is a very robust recipe and makes great leftovers.

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