Hunters' Hash (Venison Meat Stuffing) Recipe - Allrecipes.com
Hunters' Hash (Venison Meat Stuffing) Recipe
  • READY IN ABOUT 3 hrs

Hunters' Hash (Venison Meat Stuffing)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 20 mins
  • READY IN

    2 hrs 55 mins

Directions

  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.
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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.
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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 37.2 g
  • 74%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Army Man Dave
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