Hunters’ Hash (Venison Meat Stuffing)

Ingredients

• 8 potatoes, peeled and cubed
• 3 pounds ground venison
• 1 pound ground pork
• 1/2 pound venison liver, finely ground (optional)
• 1/2 pound venison heart (optional)
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 1/4 cup ground dried sage
• Salt and ground black pepper to taste

Directions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Preheat oven to 300 degrees F (150 degrees C).

Stir together venison, pork, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes; season with salt and pepper. Place mixture into a large oven-proof Dutch oven with a lid.

Bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. Mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.