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Venison Hash
From Kentucky receipt book, 1903
Serves 4
Ideal for breakfast or luncheon.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 38. The excerpt below is the record exactly as published.
Venison Hash. Chop meat from a cold roast into blocks, season with salt, black pepper, a dash of cayenne; gravy from roast is added to hash, or else make a brown stock from the bones
Cook this with the app: pantry check, scaling, and the assistant.