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

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Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
additional:
15 mins
total:
2 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

357 calories; protein 37.2g 74% DV; carbohydrates 29.2g 9% DV; fat 9.6g 15% DV; cholesterol 103.9mg 35% DV; sodium 86.7mg 4% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2018
I made this and added a little cumin and parsley. They whole family loved it. They had no clue they were eating heart and liver!! I can t wait to get another deer to make this again. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2018
I made this and added a little cumin and parsley. They whole family loved it. They had no clue they were eating heart and liver!! I can t wait to get another deer to make this again. Read More
(1)
Rating: 5 stars
01/02/2016
This is the first time rating a recipe.... My son shot a young fawn this fall. We made this for NewYears Day party and it was fabulous. I added more liver than the recipe called for just to use it all up and also added a pound of ground beef. Also added some ground cardamom and served up with cranberry sauce. This was a hit at our party and was eaten in 5 min by most of the guests. And the liver is very high in vitamin k for a super healthy dish! Read More
Rating: 4 stars
03/19/2019
A very simple recipe with a lot of flavor. I will definitely make it again and add other vegetables. I added some carrots to the potatoes and didn't use any pork. This tasted much better as leftovers the next day! It was not a heavy meal which was my favorite aspect of this recipe. I did drizzle a little avocado oil over the top to help keep the ground venison from getting too dry which did work out. Read More
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