Hunters' Hash (Venison Meat Stuffing)

Hunters' Hash (Venison Meat Stuffing)

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Army Man Dave 1

"A very simple and delicious recipe handed down to me from my Canadian grandparents. This is a very robust recipe and makes great leftovers."
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2 h 55 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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


  • 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.



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