It's deer season down here in Dixie, and I was wondering if anyone has a recipe for Venison Hash. I've cooked venison lots of ways, but would like to try it hashed. I looked at several web-sites on venison cooking, but no one seems to have a recipe for hash. If you all have fixed it this way, I sure would like your expertise on how to cook it. Thanks

-- Carol from Dixie (plantlady51@webtv.net), October 29, 2001

Answers

Hi Carol, I found this recipe in my Venison Cookbook. I have not tried it yet, but it does sound tasty. If you try it let me know how it turns out. Venison Hash 1 pound ground venison; 1 medium onion; 1 can tomatoes (16 ozs.); 1/2 bell pepper, diced; 2 tablespoons cooking oil; 1/2 cup long- grain rice; 1/2 cup water; 1 teaspoon chili powder; 1 teaspoon salt; 1/4 teaspoon black pepper. Preheat the oven to 375 degrees. Heat the oil in a skillet and brown the venison, onions, and green pepper. Stir in the other ingredients, mixing well. Put the mixture into a greased baking dish with a cover. Bake for 45 minutes. Serve hot. Doesn't that sound yummy. You could even experiment with spices etc. Now I'm hungry. :-D

-- Kim in Indiana (kwcountrygirl@aol.com), October 30, 2001.

Generally to make hash I use left over roast. Peel and chop a generous amount of potatoes and as many onions as you desire. Place in greased frying pan, cast iron is best, and cook with lid on until tender and onions are transluscent. You may need to turn them a few times to keep from sticking. Add bacon grease as needed to keep from burning. When tender, add meat from roast which has been chopped into small pieces prior to adding. Fold into potatoes and with lid off pan brown to desired crispiness. You may top with a few eggs set in spoon depressions just prior to serving. If adding eggs on top cover for a few minutes to let the steam set and cook the eggs. Bon appetit. Make plenty as there are seldom leftovers.

-- Sandra Nelson (Magin@starband.net), October 30, 2001.

I make my venison hash the same way as Sandra...I do add green onion and a little garlic too..but thats just me. A squirt of tabasco is good too. but same method. I always use leftover roast. Same works for antelope, elk, caribou etc...yum!!!!!!

-- Jenny (auntjenny6@aol.com), October 30, 2001.