Recently, I used fresh deer heart and potatoes to create a hash that teeters on the edge of being a Colorado-themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to taste. If you feel intimidated about eating heart, this recipe will ease your mind; you will enjoy the flavorful combination of potatoes, peppers, and heart. In a season filled with tradition, let this breakfast recipe be the meal you turn to when you’ve found success in the field.
Venison Heart Hash
Ingredients:
- 1 venison heart, cubed
- 1 tsp oil
- ½ tsp Traeger prime rib seasoning
- 2 tbsp butter
- 2 cups diced potatoes (½” cubes), soaked in water overnight
- ½ red onion, diced
- ½ bell pepper, diced
-
½ jalapeno, seeded and minced
- 1 garlic clove, minced
- ¼ tsp salt
- 2 tsp Traeger prime rib seasoning
- Parsley for garnish
- Fresh eggs
Cooking Instructions:
- Allow your fresh potato cubes to soak overnight in cold water in the refrigerator.
- Remove the potatoes from the refrigerator. Drain the water and allow the cubes to air dry in a strainer until ready for cooking.
- Bring a large cast iron pan to medium-high heat. Add 1 tsp oil and the heart to the pan. Season with ½ tsp of Traeger prime rib seasoning. Allow the heart to brown on each side. You do not have to cook the meat all the way through. Remove from the pan and set aside in a bowl.
- Rinse out your pan and return to the stove on medium-high heat.
- Once heated, add the butter and allow it to melt. Stir in your potatoes and allow to cook, untouched, for five minutes or until they begin to brown on the bottom. Stir the potatoes and be sure to scrape the bottom of the pan to remove the browned bits. There is good flavor there. Allow the potatoes to brown again and repeat the stirring process.
- Stir in the onion, bell pepper, jalapeno and garlic. Season with salt and the remaining Traeger prime rib seasoning. Mix well.
- Continue to stir and scrape until the potatoes are soft but not crumbly – approximately 10 minutes.
- Incorporate the heart into the potato hash and allow to cook for five minutes, stirring frequently.
- Remove from heat and serve with a sprinkle of parsley and eggs cooked your favorite method. I enjoy mine sunny side up!
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About Justin Townsend
Justin Townsend is a hunter, angler and author. He serves as the editor-in-chief of the wild food website Harvesting Nature . He is the author of the wild game cookbook "Eat Wild Game".