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This deer hash cooks ground venison with bell peppers, onion, garlic and warm spices in one skillet. The original ingredient list contains no potatoes; serve it alongside potatoes if you like.

Deer hash recipe

Ingredients

2 lbs. ground venison (or ground beef)
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, minced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 cup chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, chopped

Method

Prepare the vegetables: Chop the onion and bell peppers and mince the garlic and jalapeño. Wash hands and produce before preparing; wash hands again after handling the jalapeño.
Brown the venison: Heat the olive oil in a large skillet over medium-high heat. Add the ground venison and break it into crumbles as it cooks. Wash hands, utensils and surfaces after handling raw meat.
Add the vegetables: Add the onion, garlic, bell peppers and jalapeño. Cook, stirring, until the vegetables soften and the venison is browned; the original recipe suggests about 8 minutes total, but timing varies.
Season the skillet: Stir in the salt, black pepper, paprika, cumin, oregano and cayenne. Cook for about 1 minute, stirring so the spices do not burn.
Simmer and check: Add the chicken broth and Worcestershire sauce and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Check the cooked ground venison reaches at least 160°F with a food thermometer; gather some crumbles into a mound to take a reading, avoiding the pan.
Finish and serve: Stir in the fresh parsley and serve hot. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Reheat leftovers to 165°F.

The revised method has not been independently kitchen-tested.

The illustrated instructions below show each step.

1. Prepare the vegetables

Chop the onion and bell peppers and mince the garlic and jalapeño. Wash hands and produce before preparing; wash hands again after handling the jalapeño.

Illustration: Chop the peppers and aromatics. — Chop the peppers and aromatics.

2. Brown the venison

Heat the olive oil in a large skillet over medium-high heat. Add the ground venison and break it into crumbles as it cooks. Wash hands, utensils and surfaces after handling raw meat.

Illustration: Brown the ground venison. — Brown the ground venison.

3. Add the vegetables

Add the onion, garlic, bell peppers and jalapeño. Cook, stirring, until the vegetables soften and the venison is browned; the original recipe suggests about 8 minutes total, but timing varies.

Illustration: Cook the vegetables with the venison. — Cook the vegetables with the venison.

4. Season the skillet

Stir in the salt, black pepper, paprika, cumin, oregano and cayenne. Cook for about 1 minute, stirring so the spices do not burn.

Illustration: Stir in the spices. — Stir in the spices.

5. Simmer and check

Add the chicken broth and Worcestershire sauce and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Check the cooked ground venison reaches at least 160°F with a food thermometer; gather some crumbles into a mound to take a reading, avoiding the pan.

Illustration: Add broth and check the temperature. — Add broth and check the temperature.

6. Finish and serve

Stir in the fresh parsley and serve hot. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Reheat leftovers to 165°F.

Illustration: Finish with parsley and serve. — Finish with parsley and serve.

What does deer hash taste like?

Ground venison makes a lean, savory base, while bell peppers and onion add sweetness. Paprika, cumin and oregano season the skillet; jalapeño and cayenne add heat. Use less of either if you prefer a milder dish.

Venison cooking and CWD safety

Use properly handled, refrigerated venison and cook ground meat to at least 160°F, as recommended by Penn State Extension. Follow local chronic wasting disease (CWD) testing recommendations and do not eat an animal that tests positive. Cooking or freezing does not make CWD-positive meat safe; see CDC guidance.

Nutrition and serving ideas

Venison is a lean source of protein. Nutrition varies with the meat, broth and portions; no verified nutrition calculation is available for this dish. Serve with potatoes, rice, toast or eggs if desired. These are serving ideas, not ingredients in the original recipe.