- 8 potatoes, peeled and cubed
- 3 pounds ground venison
- 1 pound ground pork
- 1/2 pound venison liver, finely ground (optional)
- 1/2 pound venison heart (optional)
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1/4 cup ground dried sage
- salt and ground black pepper to taste
- 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.
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- 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.
04/15/2018
recipepes.com
Hunters' Hash (Venison Meat Stuffing), recipe
PT15M
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5
455 calories
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