Monday, October 11, 2010

Venison Hash

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Venison is much leaner than beef and, if you are fortunate enough to know a generous hunter or are  a hunter yourself, then you should also be glad to know you are eating meat that is harvested naturally from the wild without being overstuffed processed grains or pumped full of antibiotics and growth hormones.   There's something to be said for something being so organic it cannot be labeled for marketing purposes.

This dish is a tried and tested crowd pleaser and, since the work begins the night before, it is easy to put together for house guests or a lazy Sunday mid-morning brunch.


1 lb Venison Roast, pictured above with sirlion
5 cloves garlic
2 tablespoons pickling spices
3 - 4 tablespoons extra virgin olive oil
2 large green bell peppers, chopped fine
2 medium onions
1 teaspoon red pepper flakes
3 lbs white potatoes, very finely diced to approx 1/4" size pieces
½ - 1 teaspoon adobo seasoning (with turmeric)
6 ounces beer
1 cup parsley leaves, stems removed, chopped
2 tablespoons butter


Slow Cooker
Dutch Oven or other oven-safe deep, heavy pot with tight-fitting lid that can also be used on stovetop.


The Night Before:

1 - Place roast in slow cooker/ crock pot with enough water to cover 2/3 the way up sides of roast. 

2 - Add unpeeled garlic cloves and pickling spices.

3 - Cook on low heat for 8-10 hours or until very tender.

In the Morning:

1 - Discard garlic cloves and picking spices and remove roast from bath.  Set aside to cool to a handling temperature.

2 - While roast cools, heat olive oil over medium heat in dutch oven. 

3 - Gently  sauté  the onions and peppers with the dried red pepper flakes for a minute and the add in the potatoes. 

4 - Turn heat up to medium high and continue cooking, using spatula to occasionally separate those crispy bits from the bottom of the pan.  Be sure to incorporate them into the potatoes. 

5 - Cube meat into ½" pieces (it will shred some) and place into dutch oven. 

6 - Add adobo seasoning, stir, and then stir in 1/2 of a 12 ounce bottle of beer and cover pot with lid.  Set bottle aside as you may need to add additional beer to soften potatoes to desired consistency.  Continue to cook, lid on, for approximately five minutes.

7 - When potatoes are soft, stir in parsley. 

8 - Cut up butter into small bits and distribute them along the top of the mixture.  Place pot un4-6 under in oven, under a broiler on high setting, for 3-5 minutes or until top of mix has begun to crisp. 

Serve while hot.  Goes well with over-easy farm-fresh quail eggs or other freshly harvested organic eggs. 

Recipe makes approximately 10, 3/4 cup servings.  Per serving:

Nutritional information created using ingredient compilation software for 2000 calorie diet and is deemed close but not exact.

1 comment:

  1. My hubby got his first deer of the season last week. I now know the first thing I'm going to make once it gets back from the butcher.

    Thanks for the recipe. Looks delicious!