Corned Venison Hash with Dried Potatoes

There's always leftover corned beef. And breakfast is the most important meal of the day..
There’s always leftover corned beef. And breakfast is the most important meal of the day..

I know what your thinking: Is he REALLY going to tell us how to fry some potatoes and meat? Umm, well yes. Yes I am! Actually, this is more about sharing what can go wrong when making corned beef hash from corned venison. But of course I’ll be sharing an easy recipe too!

I’ve talked before about the leanness of venison. It makes it an excellent choice for your protein, but it also makes it very unforgiving to the chef. The best way I’ve found to cook my corned venison is to braise it, like I did here. Boiling it takes out too much of what little fat the deer had. I’ve found the crockpot can do the same unless your low setting is truly low enough. Granted, some of the issue may have been due to the chef, but either way, I’m hoping you’ll learn from my mistakes.

I’ve tried making hash from some of my over-done corned venison attempts. The thought being: hey, I removed too much fat and moisture, frying the hell out of it in butter and oil will fix that, right?

Wrong.

The result literally tasted like canned dog food. Don’t ask how I know what canned dog food tastes like, just know that I take a keen interest in what my dog eats. The point is, when certain foods are cooked wrong, you have to get resourceful to save them. I thought butter made everything better, but the hash couldn’t fix my mistake this time. My father-in-law was polite enough. “umm, yeah this tastes ok”. Luckily we only made enough for two small servings. The rest of the corned venison ended up in sandwich form, with lots of mustard and mayo. Is there anything a sandwich can’t fix?

So, here’s an easy recipe for your perfectly cooked left over venison corned beef.

Ingredients:

  • 1 cup of dried hash potatoes
  • 1 to 2 cups of chopped up corned venison
  • 1 small onion, diced
  • 1 to 2 tablespoons of vegetable oil
  • 1 tablespoon of butter

Process:

Rehydrate the potatoes: place in a bowl and cover with boiling/near boiling water. Let them sit for about 30 minutes, and then drain. Or follow the directions on the box if different.

In a cast iron skillet, heat the oil over medium high heat. The pan is hot enough when you drop a potato in and it sizzles nicely. Sauté the onion till it turns translucent. Add the potatoes, and fry till they start browning up, flipping/stirring every minute or so. Add the corned venison and butter. Sear everything till it’s nice and crispy. Serve with eggs of course – toast optional.

Beer Braised Corned Venison Recipe

Braised corned venison with cabbage is sure to be a favorite meal for your family.
Braised corned venison with cabbage is sure to be a favorite meal for your family.

So you have corned the beast. Now we need to cook it to turn it into a corned venison meal.

Because venison is so lean, you have to be careful at this step. If you do a standard boil, and you boil it a bit too long, you’ll end up with some shredded, dry meat when you go to cut it. It will still taste good, but you’ll need to add some gravy or serious mayo/mustard on your sandwiches.

My favorite cooking method is braising. You can use a crockpot (and I do on occasion), but I have an enameled cast iron dutch oven that I do a majority of my slow cooking in. The beauty of it is that you can simmer it on the stove, or in the oven. Here’s how I cook the beast:

 

Ingredients:

  • the venison roast you just corned 
  • 2 onions, chopped
  • a head of garlic, chopped (5-6 cloves)
  • 2 tablespoons of pickling spice
  • 1 tablespoon of caraway seeds
  • 1 cup of venison stock or beef stock/broth
  • 2 bottles of a decent beer. I usually use an amber of some type – not too heavy, not too light
The Sirloin Tip is a great choice for corning your venison - the size is perfect for a family meal or making sandwich meat slices.
The Sirloin Tip is a great choice for corning your venison – the size is perfect for a family meal or making sandwich meat slices.

Process:

Put the onions, garlic, and spices in the dutch oven. If you will add vegetables later, use a spice bag, otherwise you will be getting a lot of flavor bursts later. Add the roast. Add the liquids. I like the roast to be at least half submerged, but am usually somewhere between half to three quarters covered, so add more liquids if you have a big roast. Throw it in the oven at 250 for about 6 hours. Flip it once or twice during that timeframe.

If you want a standard corned beef meal, throw your vegetables of choice (cabbage, carrots, potatoes, etc) in for the last hour or so. For a twist, leave the potatoes out – and instead mash them. Having the corned venison, cabbage, and carrots on a bed of mashed potatoes is our preferred route – the mashed potatoes add a creaminess to the mix and a nice balance to the saltiness of the roast.

If you want it for sandwiches, put the whole dutch oven in the fridge overnight (roast is still in the liquids). Pull it out the next day and slice it up, and hide it, because it goes quick when people find it!