Venison Heart Sweet Potato Hash Food

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

SWEET POTATO AND VENISON SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
• Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
• Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
• Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
• Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
• Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
• Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.

SWEET POTATO HASH

Steps:

• Parboil the potatoes for approximately 5 to 6 minutes in salted water. Drain and allow to cool to room temperature.
• Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored. This step insures that all of the onion's sweetness is developed. Cool the onions, then mix with the cooled potatoes, maple syrup, and cinnamon.
• Melt the remaining buttter in a 10-inch non-stick saute pan over medium heat and add the potato/onion mixture. Take care to pack the mixture tightly in one neat layer to saute and brown.
• Using the back of a spoon, form the potato and onion mixture into a rounded cake. When the potatoes and onions begin to adhere and brown, they can be flipped over using a large spatula or the back of a plate. Alternately, they may be simply stirred to crisp evenly. If you've flipped them, brown the second side. Serve hot.

POTATO HASH

Steps:

• Heat oil in heavy skillet over high heat.
• Add bell pepper, onion and celery.
• Cook, stirring often, until soft, about 5 minutes.
• Add paprika, thyme, parsley, salt and pepper to taste.
• Stir in potato.
• Add broth; heat to boiling.
• Lower heat to simmer; partially cover pan.
• Cook, turning occasionally, until potato is tender, about 10 minutes.
• Keep warm until ready to serve.

SWEET POTATO HASH

Steps:

• Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc).
• Heat the olive oil in a large non-stick skillet over medium-high heat.
• Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes.
• Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier).
• Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more.
• Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach.
• Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you!
• Enjoy!

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.

VENISON HEART SWEET POTATO HASH

Steps:

• Trim off the top of the venison heart with the valves and blood vessels. Trim off all fat from the outside (venison fat does not taste good).
• Slice open the heart from top to bottom. Trim off the "heart strings.".
• Place the heart in a baking pan and cover with broth (either chicken or beef).
• Add seasonings and cover the pan. Bake 2 hours at 325°. At this point, I like to save part of the heart to slice for sandwiches, but it's up to you whether to use all or some.
• Put oil into a small skillet and add onion. Stir a few times, until the onion is just starting to turn yellow.
• Peel and dice the sweet potato and add to the skillet with the onion.
• Pour over the broth from the heart and simmer about 15 minutes.
• Dice the heart, add to the skillet and stir. Continue to simmer a few minutes, until the broth is cooked down and starting to thicken.