Venison Hash
Sept 20, 2010 18:53:57 GMT -5
Post by smokepole50 on Sept 20, 2010 18:53:57 GMT -5
Cut up one medium size onion (diced) and put in a skillet ( I like to use a deep cast iron pan 8 or 10 inch because I pressure can in quarts and there is more room in the pan with a deep cast iron pan. I use a 10" pan with quarts.
Cover onion with 1/2" water
Add in a Tablespoon of butter or marg. and salt and paper to your taste. Maybe a teaspoon of salt and 1/2 teaspoon pepper.
Cook onion till it is clear.
Add in one can/jar ( I can in quarts ) of canned Venision and break it up the chunks and stir it in with the cooked onion.
Take a large drinking glass and spoon at least 4-5 heaping tablespoons of flour into the glass. Mix in a little Warm water and mix till you have a smooth paste. Fill the rest of the glass with milk and mix till you have all the flour mixed well in the milk. (warm water works much better at removing the lumps in the flour)
With the venison and onion mixture at a slow boil, mix in the flour and milk thickining and stir to mix well . Bring the mixture back to a boil to cook the flour and thicken the hash. Taste it for a flour taste and continue to cook until the flour taste goes away. If you did not have enough liquid to cook the flour long enough then just add more milk and continue to cook awhile longer. Mash any undesolved lumps against the side of the pan to help mix them in.
Do a final seasoning to taste (salt and pepper) and serve over hot buttered biskets with some fried eggs on the side. You'll be the hero at you deer camp..........
A quart of venison recipe will serve 4-5 hungry men if you all have a couple eggs.
Smokepole50
Cover onion with 1/2" water
Add in a Tablespoon of butter or marg. and salt and paper to your taste. Maybe a teaspoon of salt and 1/2 teaspoon pepper.
Cook onion till it is clear.
Add in one can/jar ( I can in quarts ) of canned Venision and break it up the chunks and stir it in with the cooked onion.
Take a large drinking glass and spoon at least 4-5 heaping tablespoons of flour into the glass. Mix in a little Warm water and mix till you have a smooth paste. Fill the rest of the glass with milk and mix till you have all the flour mixed well in the milk. (warm water works much better at removing the lumps in the flour)
With the venison and onion mixture at a slow boil, mix in the flour and milk thickining and stir to mix well . Bring the mixture back to a boil to cook the flour and thicken the hash. Taste it for a flour taste and continue to cook until the flour taste goes away. If you did not have enough liquid to cook the flour long enough then just add more milk and continue to cook awhile longer. Mash any undesolved lumps against the side of the pan to help mix them in.
Do a final seasoning to taste (salt and pepper) and serve over hot buttered biskets with some fried eggs on the side. You'll be the hero at you deer camp..........
A quart of venison recipe will serve 4-5 hungry men if you all have a couple eggs.
Smokepole50