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Hunters' Hash (Venison Meat Stuffing) Recipe

Recipe by: Army Man Dave

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

Directions

1Place 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.
2Preheat oven to 300 degrees F (150 degrees C).
3Stir 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.
4Bake 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.

Footnotes

Cook's Note:
The organ meat is barely noticeable, but don't be surprised to see a pink or red color emerge as it bakes.
You can add a large can of diced tomatoes if you like.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients