Boxing Day Wild Venison Breakfast Hash
A Boxing Day skillet of crisp leftover potatoes, cooked wild venison and spinach, finished with eggs.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 250 g cooked wild venison steak, cut into small pieces
- 400 g cooked potatoes, cut into 2 cm pieces
- 100 g onion, finely sliced
- 80 g baby spinach, washed
- 20 ml rapeseed oil
- 2 eggs
- 1 tsp smoked paprika
- 10 g parsley, chopped
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Use venison and potatoes that were promptly chilled at 5°C or below, cooked less than 48 hours ago and never reheated. Prepare the cold ingredients and use a clean board for the cooked meat.
Heat 15 ml oil in a wide frying pan. Cook the onion for 4 minutes, then add the potatoes and fry for 8 minutes, turning occasionally to crisp the edges.
Stir in the paprika, venison, salt and pepper with 30 ml water. Cover for 3–4 minutes so the meat heats evenly, then uncover and stir.
Add the spinach and let it wilt. Check several central portions with a clean thermometer: the hash must be piping hot throughout and at least 70°C for 2 minutes.
Meanwhile, heat the remaining oil in another pan and fry the eggs until both the whites and yolks are set. Keep the cooked hash hot while the eggs finish.
Spoon the hash onto two plates, add an egg to each and scatter with parsley. Serve immediately and discard uneaten reheated portions.
Storage
Use only leftovers that were cooled and refrigerated within 1–2 hours at 5°C or below, are less than 48 hours old and have not already been reheated. This recipe reheats them once. Cook only the amount needed, eat immediately and discard anything remaining; do not cool and reheat it again.
