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New England Venison & Cranberry Hash

This is a great way to utilize venison and can be enjoyed for a wonderful Fall or Winter menu. Enjoy at breakfast or use for a backdrop on your surf and turf dinner.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Heat up large sauté pan over medium high heat. Add 2-3 tablespoons of WC Bacon Olive Oil and butter to pan. (Add additional olive to pan during cooking process if needed).
  • 2. Lower heat to medium and add potatoes, shallots and cranberries to pan.
  • 3. Season ingredients with WC French Sea Salt, East Indies Nutmeg and Chef’s Grind Pepper, then sauté until potatoes start to soften. Be sure to stir ingredients during this process.
  • 4. While potatoes are cooking, drizzle olive oil over cubed venison and season them with WC Sagebrush Spice Blend.
  • 5. Once potatoes are softened, add cubed venison to pan. Stir ingredients until venison browns on the outside, but is still pink on the inside.
  • 6. Once this is accomplished, add the Grand Marnier to pan and stir ingredients for another 30 seconds, then remove from stove and enjoy with eggs, stuffed French toast or a piece of fish that has been Panko-breaded and sautéed, using the hash as a back-drop.

Instructions

  • 1. Heat up large sauté pan over medium high heat. Add 2-3 tablespoons of WC Bacon Olive Oil and butter to pan. (Add additional olive to pan during cooking process if needed).
  • 2. Lower heat to medium and add potatoes, shallots and cranberries to pan.
  • 3. Season ingredients with WC French Sea Salt, East Indies Nutmeg and Chef’s Grind Pepper, then sauté until potatoes start to soften. Be sure to stir ingredients during this process.
  • 4. While potatoes are cooking, drizzle olive oil over cubed venison and season them with WC Sagebrush Spice Blend.
  • 5. Once potatoes are softened, add cubed venison to pan. Stir ingredients until venison browns on the outside, but is still pink on the inside.
  • 6. Once this is accomplished, add the Grand Marnier to pan and stir ingredients for another 30 seconds, then remove from stove and enjoy with eggs, stuffed French toast or a piece of fish that has been Panko-breaded and sautéed, using the hash as a back-drop.

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