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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Hunters Hash Recipe

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This recipe for Hunters Hash is from The Mendenhall & Swan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. ground venison (ground beef would work too)
1 cubed large potato
1 chopped onion
1 chopped carrot
1 tbsp. of chopped garlic
1 cup instant rice
2 oz. red wine
1 1/2 oz. vinegar
1 1/2 cups of water
a good number of shakes of Worcestershire
a glob of butter
Directions:
Directions:
First, saute the onions and garlic in the butter and red wine until the onions become soft and take on some of the red wine color. Then, add the ground venison and brown. While browning, add numerous shakes of Worcestershire sauce and the vinegar. When meat is brown, add water, potatoes, and carrots. When water begins to boil, reduce heat, cover, and simmer until veggies begin to get soft. Then, add rice, cover again, and simmer until rice is soft. The end product should have little or no liquid--that should have been soaked up by the rice.
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
First, please note that I rarely measure anything while cooking--instead I kinda do it by feel. So, the measurements listed here are approximate. This is a simple winter meal and it makes for excellent backpacking food. For backpacking, dehydrate previously cooked Hunters Hash at 165 degrees until all moisture is gone. Then rehydrate with boiling water when ready to eat.

Number of Servings: 3 to 4

 

 

 

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