Venison Hash
Submitted by nina101
Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.
YIELD
5 servingsPREP
20 minCOOK
60 minREADY
80 minWhen you’ve got a freezer full of ground venison and need dinner on the table without a lot of fuss, this hash delivers.
Ground venison browns up with diced onions and bell peppers, then gets hit with canned tomatoes, chili powder, and chopped hot peppers for a Southwestern kick.
The whole thing bakes covered for an hour, giving the flavors time to meld into something that tastes like it took way more effort than it actually did.
Scoop it into bowls, pile it on tortillas, or serve it over rice.
Kitchen Tips
- Drain the fat after browning, but don’t go overboard. Venison is already very lean, and a little rendered fat keeps the hash from drying out in the oven.
- Stir it twice during baking to distribute the tomato liquid evenly and prevent the edges from getting crusty.
- Adjust the heat to your liking. The chili peppers are listed as optional, so scale up or dial back based on who’s at the table.
- This freezes well in portion-sized containers for quick weeknight reheats.
Ingredients
Directions
Preheat over to 350℉ (180℃).
In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender.
Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles.
Heat through and pour into covered casserole dish.
Bake 1 hour stirring a couple times while cooking.
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