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Southern Deer Hash
Submitted by Dru Martin.
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~ 6 – 8 lbs deer meat, neck, shoulders, trimmings
~ 2 medium onions
~ salt and pepper
~ 1 tbsp sage
~ 1/2 cup margarine or meat fat, melted
~ 2 tbsp Worcestershire sauce
~ your favorite sauce, optional
~ 1 cup deer broth
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Place the deer meat in a pressure cooker or large pot. Add 1 onion roughly chopped and cover with water.
Cook 20 – 30 minutes in pressure cooker or until meat is tender.
Remove the meat and save the broth.
Allow the meat to cool then chop/dice into small pieces. Place in a large bowl.
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 minutes at 350 degrees. Remove the foil and bake another 15 minutes.
Serve with rice, sweet taters or make sandwiches.
Enjoy.
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