Ground Venison Hash Recipes

VENISON (OR GROUND BEEF) WARM & SAVORY GEORGIA HASH

Steps:

• cook rice according to its directions.
• preheat oven to 350 degrees.
• pour oil in to dutch oven or large cast iron skillet, and bring the heat up to frying.
• combine venison, onion and green pepper and saute' until venison is brown and vegetables tender.
• add tomatoes, rice, salt, pepper and chili powder.
• let it heat up all the way.
• bake for 1 hour.

VENISON HASH

Steps:

• 1. Add oil to pan. Brown onions then add venison with salt and pepper. Cook until browned. Remove from pan
• 2. Add remaining ingredients except cheese to pan. Simmer until veggies are soft. Add meat and onions back to pan.
• 3. Pour into casserole dish.
• 4. Preheat oven to 350 degrees Bake mixture 1 hour. Top with cheese and bake until melted.

GROUND VENISON HASH

Steps:

• 1. Add crisco to large skillet. Add the onion, garlic salt and ground venison and cook until no longer pink.
• 2. Add the meat mixture to a slow cooker. Add the potatoes, cream of mushroom soup and corn to the slow cooker. Stir well.
• 3. Cover and cook on low for 6 hours. Add the cheese to the top and replace the lid. Left cook another 15 minutes until cheese is melted.

TEXAS VENISON HASH

Steps:

• Preheat oven to 350.
• Brown meat in EVOO.
• Add onions until soft.
• Stir in peppers, chili powder, salt and pepper to taste.
• Cook about 5 minute.
• In an oven dish, spread mixture and then layer potato over top.
• Cover with foil.
• Bake 45 minute.
• Remove foil and top with grated cheese.
• Bake 15 min more.

VENISON HASH

Steps:

• Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and spices. Let simmer until tender.

EASY CANNED VENISON

Steps:

• Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
• Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
• Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.