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We take you through, step by step, how to make a very traditional dish of South Carolina. We prefer the high onion content hash found in the upstate of SC. Y.

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Instructions. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the ground beef and continue to cook, breaking up the meat with a spoon, until no longer pink. Drain of excess fat.

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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.

A Southern Venison Hash recipe sure to please the wild game hunter

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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In the meantime, if you haven't already, pull the pork, cleaning it of any unwanted part. Once the onions are translucent, you can add in the black pepper and pulled pork, covering them all with water. Bring to a boil and then simmer. When the potatoes are done, simply blend (or grind if you prefer).

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Add the ketchup, mustard bbq sauce, and 1/4 cup vinegar, 2 teaspoons pepper, and 1 teaspoon hot sauce. Stir well and cook over medium-low heat for 5 minutes. Taste the hash and add in more vinegar, pepper, and hot sauce if desired. Cube butter and add to mixture. Stir until it is melted and mixed in.

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Hash has a pretty rooted history and was part of our culture long before Hormel introduced it to us in the 1950s. I remember Grandpa talking about eating it as a child of the Depression, although not typically with corned beef - or any meat at all. We're most familiar with the corned beef version, but roast beef is another common meat ingredient.

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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.

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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.

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This Southern-classic Texas hash recipe is such a good family dish full of flavor and hearty ingredients and is the perfect base for additional spices, bacon, or melty cheese. Texas hash with bacon. Make this an all-day Texan breakfast by adding pieces of smoky bacon to this Texas hash recipe. First, cook 10 slices of chopped bacon in the.

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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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Heat oil in a large cast iron skillet that has a tight-fitting lid over medium-high heat. Add the onion, bell pepper, and beef. Cook, stirring occasionally, until the meat is no longer pink, and the vegetables are tender, about 7-9 minutes. Drain off excess grease.

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Cold venison, cold-peeled boiled potatoes, onion and spices. Ingredients. ¾ -1 lb. leftover venison roast, or cooked stew meat, refrigerated overnight

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Step 1. Put meat, water and onions in a heavy stock pot and cook until the meat is falling apart. Add everything else except salt and sugar and simmer for at least one hour or longer till the liquid reduces as much as you want it to. Be careful not to let it run out of liquid (stir frequently)).

Southern Venison Hash — Frog's Lilypad Venison, Venison chops recipes

Venison Hash. 1 lb ground venison or venison sausage; 1 red bell pepper diced small; 1 small onion diced fine; 4-5 potatoes; 1/2 cup flour; 1 tbsp mace; 2 tbsp fresh sage chopped fine or a handful of dried sage leaves crushed to a powder

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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.