HUNTERS' HASH (VENISON MEAT STUFFING)

Hunters' Hash (Venison Meat Stuffing) image

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

Provided by Army Man Dave

Categories Meat and Poultry Recipes Game Meats Venison

Time 2h55m

Yield 12

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 86.7 mg, Sugar 2.2 g