Venison Corned Beef Hash
Tender, home-brined venison is shredded and pan-fried with golden potatoes, onion, and bell pepper for a hearty, spiced hash that’s perfect after a day in the deer stand.
Ingredients
- 3 cups shredded or cubed cooked corned venison
- 5 cups gold potatoes, diced into ½” pieces (peel left on)
- 3 tablespoons butter
- 2 1/2 cups small diced potatoes
- 3/4 cup finely diced onion
- 3 cloves garlic, minced
- 1/2 cup diced bell pepper
- Salt & pepper, to taste
- Splash of Worcestershire sauce
- For the brine: 1 quart water
- 1/4 cup brown sugar
- 1/4 cup salt
- Pink curing salt (as per package instructions)
- 1/2 tablespoon black peppercorns
- 1 teaspoon coriander
- 3 bay leaves, crushed
Instructions
- In a large pot, combine all the brine ingredients (water, brown sugar, salt, pink curing salt, peppercorns, coriander, and bay leaves). Bring to a boil and stir until the sugar and salt dissolve.
- Let the brine cool completely, then submerge the venison in it. Cover and refrigerate for several days.
- After brining, rinse the venison thoroughly and simmer it in a pot of water until tender.
- Once the venison is cooked and cooled, shred or cube it.
- In a large skillet over medium heat, melt the butter. Add the diced potatoes, onion, garlic, and bell pepper, and cook until the potatoes are golden brown and the onions are translucent.
- Stir in the shredded venison. Season with salt and pepper to taste.
- Cook for a few more minutes until the venison is heated through.
- Add a splash of Worcestershire sauce and stir to combine.
- Serve hot, with toast or eggs for a complete meal.
Cook’s Notes
Dice the potatoes evenly so they cook through at the same rate as they brown, and don’t overcrowd the skillet or they’ll steam instead of crisping. Letting the venison cool before shredding makes it much easier to handle.
Ingredient Swaps
Any lean venison cut works well for corning, and you can substitute red or white potatoes for gold potatoes. If you’re short on time, store-bought corned venison or beef can replace the homemade brined version.
Serving Suggestions
Serve the hash hot with fried or poached eggs on top and a side of toast for a filling breakfast or camp meal.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days, and reheat in a skillet over medium heat to re-crisp the potatoes.
Common Questions
How long should I brine the venison?
Plan on several days in the refrigerator for the venison to fully corn and develop flavor; the exact time can vary depending on the size of the meat.
Can I skip the brining step?
You can use pre-made corned venison or beef if you’re short on time, though the homemade brine gives a more traditional corned flavor.
Why is my hash mushy instead of crispy?
Make sure your skillet is hot enough and avoid overcrowding the pan, as too many ingredients at once will cause the potatoes to steam rather than brown.