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Drain meat discarding water and rinse to remove grey blood scum. Return meat to pressure cooker, add water to cover by two inches, close lid and bring to pressure for 20 minutes. Release pressure. Remove and discard bones. Add onions. Cover cooker and bring back to pressure for 15 minutes. Release pressure. At this point you have several options.
FileWhitetailed deer at Greenough Park, Missoula.JPG Wikimedia Commons
Once both sides are brown, remove from pan and spread out on flat surface with paper towels. Add diced onions and peppers to hot cast iron skillet and cook until soft, salt and pepper to taste. Add sweet corn and continue to cook. Add potatoes back into the cast iron skillet. Add corned venison back to skillet.
FilePersian Fallow Deer 1.jpg Wikimedia Commons
Hash: Preheat oven to 425°F. Line a sheet pan with parchment paper. Place diced potatoes, olive oil, salt, pepper, and thyme sprigs on pan. Toss until potatoes are well-coated with oil and seasoning. Roast for 35-45 minutes or until tender on the inside and crisp on the outside, stirring occasionally.
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Brown the venison sausage in the cast iron. Add all the veggies, stirring every minute or so to make sure nothing burns. Once the veggies and rice are soft, use a spoon or spatula and make small wells into the hash. Crack each egg into the small well. Place a sheet of foil over the top of the cast iron.
FileWhite Tailed Deer.jpg
1 pound ground venison. 2 cups diced potatoes. ½ cup diced red pepper. ½ cup diced onion. 1 tablespoon minced garlic. ½ cup beef stock. 2 tablespoons Worcestershire sauce. 5 ounces shredded Gouda (or your favorite cheese)
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Directions: Boil meat until tender and chop. In a large skillet, melt butter and add the onions and cook them until they are tender. Add the meat, sauces, and seasoning and simmer for at least 10 minutes. Serve on buns, on bread as an open face sandwich or over rice. No matter how you serve the hash, it will be devoured.
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Heat the oil in a large skillet over medium-high heat. Add the venison, onion, garlic, bell peppers, and jalapeno pepper. Cook, stirring constantly, until the meat is browned and the vegetables are softened, about 8 minutes. Add the salt, pepper, paprika, cumin, oregano, and cayenne pepper. Cook, stirring constantly, for 1 minute.
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directions. Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and spices. Let simmer until tender.
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Prep the vegetables and deer meat: Wash and chop the vegetables into small pieces, and cube the deer meat into bite-sized pieces. Set them aside. Heat the oil or butter in a large pan or Dutch oven: Place the pan or Dutch oven over medium-high heat and add a small amount of oil or butter. Allow it to heat up for a few minutes.
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Preheat the oven to 275. Brown the venison on one side in the oil, then transfer to a small oven-safe soup pot. Pour the oil off from the pan and deglaze with a splash of the stock, scraping up the browned bits. Pour the remaining stock and drippings over the venison in the small pot, cover, and cook for 2 hours.
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Preheat the oven to 425F. Spray a foil-lined baking sheet with pan spray. Add the chopped sweet potatoes and spray them also with pan spray. Sprinkle with a little salt and pepper to taste. Bake until tender and just starting to brown, about 30 minutes. Meanwhile, heat a skillet over medium-high heat. Add the olive oil.
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Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine.
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Allow your potato cubes to soak overnight in cold water in the refrigerator if using fresh potatoes. Remove the potatoes from the refrigerator. Drain the water and allow the cubes to air dry in a strainer until ready for cooking. Bring a large cast iron pan to medium high heat. Add 1 tsp oil and the heart to the pan.
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Add the sage, margarine, Worcester sauce, salt and pepper to taste and optional hot sauce to taste. Dice the other onion and add to mixture. Mix well. Spray a 13" x 9"" baking dish with non-stick spray. Add the hash mixture and flatten it down by hand. Pour 1 cup of the saved broth evenly over the top. Cover with foil and bake 45 - 50.
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Venison hash topped with poached eggs, avocado, chopped tomato, and crumbled bacon and a simple brown gravy. So, push aside the pickles, make some cheese from the sour milk, recycle the plastic.
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Preheat oven to 350. Brown meat in EVOO. Add onions until soft. Stir in peppers, chili powder, salt and pepper to taste. Cook about 5 minute. In an oven dish, spread mixture and then layer potato over top. Cover with foil. Bake 45 minute. Remove foil and top with grated cheese.