Hunters' Hash (Venison Meat Stuffing)


A very simple and delicious recipe handed down to me from my Canadian grandparents. This is a very robust recipe and makes great leftovers.

Prep Time:
20 mins
Cook Time:
2 hrs 20 mins
Additional Time:
15 mins
Total Time:
2 hrs 55 mins
12 servings


  • 8 potatoes, peeled and cubed

  • 3 pounds ground venison

  • 1 pound ground pork

  • ½ pound venison liver, finely ground (Optional)

  • ½ pound venison heart (Optional)

  • 2 large onions, finely chopped

  • 4 garlic cloves, minced

  • ¼ cup ground dried sage

  • salt and ground black pepper to taste


  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.

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.

Nutrition Facts (per serving)

357 Calories
10g Fat
29g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 357
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 15%
Cholesterol 104mg 35%
Sodium 87mg 4%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 37g
Vitamin C 32mg 158%
Calcium 49mg 4%
Iron 6mg 31%
Potassium 1027mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.