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Southern Deer Hash
Submitted by Dru Martin.

~ 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

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.


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