VENISON HASH
INGREDIENTS:
4 cups chopped left over venison from roast
2 cups onions, diced coarse
1/2 cup green bell pepper, diced coarse
1/2 cup red bell pepper, diced coarse
3 medium potatoes, peeled and diced
1 clove garlic, minced fine
2 tablespoons bacon drippings
2 tablespoons
butter
2 tablespoons extra virgin olive oil
2 tablespoons all-purpose
flour
1 teaspoon
Morton table salt - to taste
1/2 teaspoon freshly ground black peppercorns
(Tellicherry)
1/2 teaspoon Wild
Bill's Meat Rub
1 teaspoon Chili powder
2 cups beef broth (Swanson)
Place a large skillet over medium heat adding bacon drippings, olive oil,
butter and sauté
onions, bell peppers, garlic and potatoes
until brown and tender. Add meat and flour and stir to combine. Add beef
broth, salt, pepper, chili powder
and Wild Bill's Meat Rub. Reduce heat to low and simmer about 10 to 15
minutes until mixture
thickens. Serve while hot over rice with a green vegetable of your choice and
garlic toast. Garnish with fresh chopped parsley and/or green onions
if desired.YIELD: 4 servings
Above Venison Hash prepared on 12-20-14 and was
"off the chain good." I used a quart jar of canned
venison that my friend
Robert Webster of Hamlet, NC gave me
to try one of my recipes with it and see how I liked it. When I opened the jar,
the aroma of stew beef permeated my nose of which was wonderful.
Robert soaked his cubed venison (14 lbs.) in a brine consisting of 1 cup of brown
sugar, 3/4 cup of canning salt and 2 teaspoons of baking soda with one
gallon water. He let it marinate overnight and canned it the next day.
He rinsed the venison in cold water and added 1 teaspoon of beef bouillon
granules to
each quart jar and canned it per the manufacturers recommended instructions. My bride was totally impressed with this recipe!
Click on below thumbnail sequence pixs for a larger screen view:
NOTE: Many of the sequence pixs were deleted buy mistake and
not recoverable.
NOTE: My
Grandma Coley back in the late 1950s to
middle 1960s prepared a hash using left over stew beef and added onions and
fried in a large cast iron skillet until the onions were tender.....it was
outstanding! Folks that lived during
The Great Depression Era of the early 1930s didn't waste anything;
"waste not want not."
ROBERT WEBSTER'S CANNED VENISON
INGREDIENTS:
16 pounds venison, cut into 1.5 inch cubes
4 quarts water
1 cup brown sugar
3/4 cup Kosher or Canning Salt
2 teaspoons Baking Soda
1 teaspoon beef bouillon powder per quart jar
Soak venison in above brine covered overnight in refrigerator or 24 hours. Remove
venison from brine and rinse off in cold tap water. Pack venison
tightly in quart jars adding 1 teaspoon of beef bouillon powder to each
quart jar. Place sterile lids and rings on jars and hand tighten.
Place jars in pressure canner for 90 minutes at 10 pound petcock value
setting. It is imperative that you keep jars in the pressure canner
for 90 minutes. If using pint jars, pressure can for 75 minutes at 10
pound petcock value setting.
When time is up, allow pressure canner to cool down, remove jars and store
until ready to use with your favorite recipes.
Web published on 08-20-14 by Bill aka Mickey Porter with pixs added on
12-20-14.
LEAVING ON A
SPIRITUAL NOTE
If you do not know Jesus Christ as your Lord and Savior, please take this
moment to accept him by Faith into your Life, whereby Salvation will be
attained.
Ephesians 2:8 - 2:9 8 For by grace are ye saved through faith;
and that not of yourselves: [it is] the gift of God: 9 Not of works, lest
any man should boast.
Hebrews 11:1 “Now faith is the substance of things hoped for, the
evidence of things not seen.”
Romans 10:17 “So then faith cometh by hearing, and hearing by the
word of God.”
Open this
link about faith in the King James Bible.
Romans 10:9 “That if thou shalt confess with thy mouth the Lord
Jesus, and shalt believe in thine heart that God hath raised him from the
dead, thou shalt be saved.”
Open this
link of Bible Verses About Salvation, King
James Version Bible (KJV).
Hebrews 4:12 “For the word of God is quick, and powerful, and
sharper than any two edged sword, piercing even to the dividing asunder of
soul and spirit, and of the joints and marrow, and is a discerner of the
thoughts and intents of the heart.”
Romans 6:23 “For the wages of sin is death; but the gift of God is
eternal life through Jesus Christ our Lord.”
Romans 3:23 “For all have sinned, and come short of the glory of
God;”
Micah 6:8 “He hath shewed thee, O man, what is good; and what doth
the LORD require of thee, but to do justly, and to love mercy, and to walk
humbly with thy God?”
Philippians 4:13 "I can do all things through Christ which
strengtheneth me."
