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Swamp Bottom Hash
Submitted by Ashley Rahn.

~ 1 1/2 lbs venison, cubed
~ 1 large onion, chopped
~ 3 medium potatoes, peeled and cubed
~ 2 carrots, chopped
~ 1/2 cup chopped celery
~ 2 tsp season-all seasoning
~ 4 tsp Worcestershire sauce
~ 1 tsp hot sauce
~ salt and pepper
~ oil
~ flour
~ 2 cups cooked white rice

Place venison, onion, potatoes, carrots and celery in a pressure cooker. Cover with water.

Add the season-all, Worcester and hot sauce. Salt and pepper to taste.

Cover and pressurize for 25 minutes.

Strain meat out of the broth and allow to cool.

Cover bottom of a large skillet with oil and heat over medium heat. Donít use too much oil.

Shred the meat by hand and add to the hot oil.

Lightly flour and stir until nice and brown.

While meat is frying, cook the rice per package directions. Set aside until needed.

When the meat is browned, add back to the broth. Heat on medium until the broth thickens up like gravy. Stir often to keep from sticking.

Once thickened, remove from heat and stir in the rice.

Serve with your favorite veggies and fresh baked bread.


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