Texas Venison Hash Food

TEXAS HASH

Steps:

• In a skillet that has a tight fitting cover, heat olive oil over medium high.
• Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.
• Add rice and cook for two minutes letting rice absorb liquid.
• Add tomato paste and cook for one minute.
• Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
• After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is too wet, cook for another few minutes with lid off.
• If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.

TEXAS VENISON CHILI

Steps:

• For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
• For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
• Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
• Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.

VENISON HASH

Steps:

• 1. Add oil to pan. Brown onions then add venison with salt and pepper. Cook until browned. Remove from pan
• 2. Add remaining ingredients except cheese to pan. Simmer until veggies are soft. Add meat and onions back to pan.
• 3. Pour into casserole dish.
• 4. Preheat oven to 350 degrees Bake mixture 1 hour. Top with cheese and bake until melted.

TEXAS HASH

Steps:

• Place onions in skillet with bacon grease and cook until limp.
• Add chuck and stir until pink has gone from meat.
• Add tomatoes, rice, chili powder, salt, and pepper.
• Put in casserole and top with bread crumbs. Cook about 45 minutes at 350 degrees.

CROCK POT TEXAS HASH

Steps:

• Brown ground beef, breaking meat into small pieces, cooking until pink disappears from meat.
• Pour into colander and drain.
• Place cooked meat and all other ingredients into crock pot and stir thoroughly.
• Cook on High for 4 hours or Low for 6-8 hours.
• ***If you can still see individual grains of rice, keep cooking it until they disappear.
• Sprinkle cheese and spring onions over each serving, if desired.

VENISON HASH

Steps:

• Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and spices. Let simmer until tender.

TEXAS VENISON HASH

Steps:

• 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.
• Bake 15 min more.

TEXAS HASH

Steps:

• Brown ground beef in large skillet.
• Drain.
• Add green pepper, onion flakes, tomatoes, bouillon, and rice.
• Break up tomatoes if using whole.
• Cover and cook over low heat until rice is done and mixture is thick.
• May have to add water and more bouillon to taste.