Texas Hash

Name: Texas Hash
Yield: Serves 4
Cuisine: American
Ingredients: salt and pepper; 6 ounces Monterrey or Cheddar cheese, grated (about 1½ cups); 3 tablespoons oil or bacon fat; 2 medium potatoes, thinly sliced; 1 teaspoon chili powder; 1 pound cooked tomatoes—canned will do (about 2 cups); 3 large onions, chopped; 1 pound ground venison (about 2 cups); 2 jalepeño chiles, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Again hash is a good way of using up ground venison, of which there always seems to be a lot of from the forequarter. You can, if you prefer, chop it very finely rather than grind it which I feel gives a nicer texture, but hey, what the hell! Life’s too short.

Ingredients

1 pound ground venison (about 2 cups)
3 tablespoons oil or

Americas
Europe
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United States
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New Zealand
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Stew
Gluten-free
Scandinavia

Method

Preheat the oven to 350°F.

Brown the meat in the oil or fat. Add the onions and cook until they are soft. Stir in the tomatoes, chiles, chili powder, and the salt and pepper and cook for about 5 minutes longer. Spread into a flat oven dish, layer the sliced potatoes on top and