Whether served for brunch or as an entree, this hash is the prefect dish for anyone hesitant or new to wild meats. Most of the gamey flavor is removed during the preparation leaving tender, delectable nuggets with just a hint of the wild.
Swedish hash, aka Pyttipanna, is usually served with pickled beets or sweet black or red currant jelly, all excellent condiment choices for this version as well.
venison hash with red wine cream sauce and yolk filled onions
3 pounds venison, preferably shoulder or tenderloin
butter and oil to fry
4 onions (plus 2 small onions to hold the yolks, optional)
1½ cups red wine
1½ cups broth
2 teaspoons powdered bouilion or cubes
6 crushed juniper berries
1½ cups heavy cream
1 teaspoon honey
2-3 pounds potatoes
salt and pepper to taste
1 egg or egg yolk per person
To make the onion cups, slice off the top quarter of the 2 small onions, drizzle with oil and bake at 400F for 45 minutes. Separate onions into several little cups and drop in raw yolks just before serving.
Clean the meat removing as much of the silver skin as possible.
In a sauce pan, brown the meat on all sides in half butter, half oil.
Lower the heat and add 2 roughly cut onions, red wine, broth, powdered bouillon and juniper berries. Cover and cook at a slow, steady boil until tender, about 1½ hours, turning the meat half way through the cooking time.
Set the meat aside to cool, strain the remaining liquid and cook it down to about 1 cup. Add cream, a little at the time, and continue to cook down to a semi thick sauce consistency. Stir in honey and keep the sauce warm until ready to serve.
Cut potatoes into ¼ inch cubes and drop into salted, boiling water for 5 minutes. Remove, dry and fry in butter over medium heat until golden brown.
Cut meat into ¼ inch cubes and fry over high heat until golden brown.
Finely chop 2 onions and fry over low heat until transparent.
Stir together potatoes and onions first, then stir in the meat. Add salt and pepper to taste and serve with fried eggs or raw egg yolks.
Sprinkle eggs or yolks with black lava salt.
Photography by Philip Blankenship.