Recipes Hunters' Hash (Venison Meat Stuffing) 4.7 (6) 4 Reviews 2 Photos A very simple and delicious recipe handed down to me from my Canadian grandparents. This is a very robust recipe and makes great leftovers. Recipe by Army Man Dave Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 20 mins Cook Time: 2 hrs 20 mins Additional Time: 15 mins Total Time: 2 hrs 55 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 357 Calories 10g Fat 29g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved