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Venison Hash

Guest Author - Sandy Moyer

Venison Hash

  • 1-1/2 lbs. ground venison
  • 3 onions, diced
  • 1 green bell pepper, diced
  • 16 oz. can tomatoes
  • 2 tsp. salt
  • 1/3 tsp. chili powder
  • 1 red bell pepper, diced
  • 1/2 cup chopped chiles (optional)

Preparation -
Preheat oven to 350º. In a large skillet, cook and stir the venison, onions, and peppers until the meat is brown and the vegetables are tender. Drain off the fat and stir in the tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into a covered casserole dish. Bake for 1 hour, stirring occasionally.

This recipe is from the Archive of Recipes for Variety Meats from the newsgroup rec.food.recipes. It has many more venison recipes plus a large assortment of recipes for cooking other kinds of wild game.


Butchering Deer:
The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home

In Butchering Deer, John Weiss shows how to make the necessary jobs of field dressing, skinning, and butchering deer easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing, as well as various methods for taking a deer out of the woods with minimal stress. The easy-to-follow text is highlighted with step-by-step instructions, 140 photos, illustrations, and recipes.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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