This is a small batch, I would suggest doubling it. The process here is what’s important, more than an exact recipe.
Serves 2, scale as needed
Course: Main Course
Keyword: Hash, Venison
8ozvenison scraptrim, or stew meat, preferably from the neck or shoulder
Kosher salt and pepper
2cupsmeat stock or water in a pinch
Cooking oil or lardas needed
10ozmixed vegetables preferably in a variety of colors*
1ozsliced green onions
Fresh torn herbs like basil or mint
Small handful of chopped Italian parsley
1teaspoonfresh ground cuminor to taste
1small clove garlicmashed to a paste
Spicy mayonnaisesour cream, aioli, etc,
Cut the venison roughly into 1 inch cubes, season with salt and pepper and allow to sit overnight in the fridge, uncovered (this step is optional, but helps build flavor).
Preheat the oven to 275.
Brown the venison on one side in the oil, then transfer to a small oven-safe soup pot. Pour the oil off from the pan and deglaze with a splash of the stock, scraping up the browned bits.
Pour the remaining stock and drippings over the venison in the small pot, cover, and cook for 2 hours. Chill the venison to firm it up and help it hold it’s shape.
Bring a couple quarts of salted water to a boil, then blanch the vegetables individually until aldente to your taste. There is no need to chill the vegetables in water after blanching.
To finish the hash and serve
Drain the meat from the stock and dry it well, reserving the stock for making soup or another purpose. Heat two tablespoons of oil in a large 12 inch skillet. Brown the venison again, then add the vegetables and heat through. Add a glug of oil if the pan threatens to dry out.
At the end, just before serving, stir in the smashed clove of garlic and the cumin to taste, along with the parsley and scallions if using.
Make a “swoosh” of some spicy aioli or another condiment in the bottom or side of each pre-warmed serving dish (a bowl is just fine too) spoon in the hash, sprinkle on some of the extra herbs, and serve.