Venison Hash

8 servings Prep: 20 m Cook: 3 h Total: 3 h 20 m Intermediate
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Venison Hash
Mikes writes: This recipe is easy but cook time can take a while. Right after the war before all the gas and electric stoves and I was still very young, my Great Grand Ma and Pa would make this venison hash outside in a huge 3 legged wash pot over hot coals with onions, wine, and a tangy-sweet sauce. My job was to keep the fire going with fire wood and not let it get too hot and use a wood paddle to stir with. I only let it stick to the pot and burn a little one time but I promise you, never again!

Ingredients

8 servings
  • 5 pounds venison finely cut or ground
  • 5 pounds chopped onions
  • 2 cups wine
  • 1/4 cup apple cider vinegar
  • 1/2 can Pepsi or Coke
  • 1 tbsp garlic powder or cloves
  • 1/2 cup Worcestershire Sauce
  • 1 cup water
  • 1 tbsp each of red pepper, black pepper
  • 1/3 cup yellow mustard
  • 1/2 cup ketchup or BBQ sauce
  • 1/4 cup brown sugar
  • 1 tbsp chili powder
  • salt to taste

Step-by-Step Instructions

  1. Put meat, water and onions in a heavy stock pot and cook over medium heat until the meat is falling apart, about 2 hours.
  2. Add wine, vinegar, Pepsi, garlic powder, Worcestershire sauce, red pepper, black pepper, mustard, and ketchup. Do not add salt or sugar yet.
  3. Simmer for at least one hour or longer until the liquid reduces as much as you want it to. Be careful not to let it run out of liquid - stir frequently and add small amounts of water as needed to keep liquid level constant.
  4. Once the hash is done, taste before adding the brown sugar, chili powder, or salt. You may like it just as is.
  5. Serve on a toasted bun with mayonnaise and a slice of sweet onion, over rice, or over semi-squished red potatoes.

Common Problems and Solutions

Q: Why is my hash too dry?

A: You need to monitor the liquid level closely during the long simmer. Add small amounts of water as needed throughout cooking to prevent it from drying out or burning. The author recommends keeping the liquid level constant, especially if cooking in a slow cooker.

Q: Can I speed up the cooking time?

A: While you can reduce the initial cooking time slightly, the long simmer is what makes tough venison fall-apart tender. The author notes: 'You can continue to cook it on low in the crock pot as long as you want, the longer it cooks the more the tougher parts of the meat will break down and becomes tenderer.'

Q: When do I add the salt and sugar?

A: Wait until the hash is completely cooked, then taste it first. The author recommends you may like it just as is before adding any salt, sugar, or additional heat. This prevents over-seasoning and lets you adjust to your preference.

Tips and Techniques

Don’t measure too precisely - the author admits ‘I do not measure anything so I would say a tablespoon would be close enough.’ After the initial boiling, if using beef instead of venison, skim all the fat off the top before adding the remaining ingredients.

Ingredient Substitutions

  • venison: lean beef (as lean as you can find)
  • wine: beef broth or additional water with a splash of vinegar
  • Pepsi or Coke: root beer or additional ketchup/BBQ sauce
  • yellow mustard: Creole mustard or Dijon mustard

Equipment Needed

  • Heavy stock pot or Dutch oven
  • Slow cooker (optional, for extended cooking)
  • Wood paddle or sturdy spoon for frequent stirring

Historical Context

Hash recipes like this were common in rural Louisiana households as a way to use tougher cuts of wild game. Cooking in a three-legged wash pot over outdoor fires was the norm before widespread availability of gas and electric stoves, and these one-pot meals could feed large families economically.