Venison Hash
Yield
5 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground venison
|
* |
| 3 | large |
onions
diced |
|
| 1 | large |
green bell peppers
diced |
|
| 1 | can |
tomatoes
16 oz |
*
|
| 2 | teaspoons |
salt
|
|
| ⅓ | teaspoon |
chili powder
|
|
| 1 | small |
sweet red bell peppers
diced |
|
| ½ | cup |
hot chili peppers
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground venison
|
* |
| 3 | large |
onions
diced |
|
| 1 | large |
green bell peppers
diced |
|
| 1 | can |
tomatoes
16 oz |
*
|
| 1E+1 | ml |
salt
|
|
| 1.7 | ml |
chili powder
|
|
| 1 | small |
sweet red bell peppers
diced |
|
| 118 | ml |
hot chili peppers
chopped, optional |
|
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.
