Corned Elk Hash

[shannerdrake]

Had some leftover corned elk round and bunch of veggies out of the garden. Threw it together and made a summer hash.

1-2 tbl butter
1 yellow potato cubed
1 red potato cubed
1 small sweet potato cubed
2 stalks of celery sliced
1 small zucchini cubed
1/2 red bell pepper cubed
1/2 green bell pepper cubed
1/2-1lb corned elk cubed
Salt to taste

Cook potatoes and celery in butter until crispy and tender.

Add zucchini and peppers. Cook over medium high heat for 2-3 minutes just until zucchini softens. Added cubed elk, toss, and remove from heat. Serve as soon as elk is warmed through with hot sauce. A soft cooked egg on top is also nice.

 

[Colorado kid]

Outstanding!!

 

[Charliewvhunter]

Awesome, would like to see what your recipe is for the corned elk. How long you brine it for and what spices you use.

 

[nrpate05]

I would like to see the recipe as well. Always wanted to do corned elk just haven't really put it together. Looks delicious!!

 

[BearFoot]

That's a colorful pile!

 

[Nameless Range]

Looks fantastic!

 

[shannerdrake]

Hank Shaw has a great corned venison recipe. If you google it, it will pop right up. I do a simpler version of his recipe. I also make a smaller batch as his makes more brine than I ever need.

Here is my recipe:
1 quart of water
1/4c of salt (I use Redmond Real Salt or Himilayan Salt)
3 tbl of sugar (or honey, or maple syrup)
2 teas of Instacure
3 tbl of pickling spice (I use “Frontier Bulk Pickling Spice” from Amazon)
3 smashed garlic cloves
3lb roast

Mix all the ingredients together then add to the roast. I like to put it in a ziplock bag and then put the bag in a bowl. Brine for 5 or more days. I have brined all the way up to 2 weeks and it was still great.

Put in a pot with just enough fresh water to cover roast. Simmer at just barely a bubble until tender. A slow cooker on low works well.

I then like to refrigerate it overnight in the cooking liquid so it firms up then I can get better slices or cubes.

 

[hank4elk]

I use a variation of Ruhlman's recipe. Similar to Hank's.
One suggestion on brines. Bring them to a boil to blend mix.Then cool it down before putting meat in.

 

[LuketheDog]

Hank's recipe is great, we've done it 3-4 times with deer and antelope roasts

 

[Sconie]

One more vote for Hank Shaw's Corning recipe. This recipe is also my absolute favorite treatment for goose breast. My kids now beg me to hunt geese.

Semi-pro tip... once your corned meat is sufficiently boiled...toss it on a smoker for 45 minutes. Winner winner Saint Patrick's day dinner

 

[Jim/Wa]

I’ve been using a 5% brine plus 1tsp curing salt/5lbs meat along with “Corning spices” for elk as well as duck breast. I leave the meat covered in the fridge for 10-14 days then rinse and simmer in a pot of water plus more seasoning mix for several hours and it comes out great. I used to order seasoning from the Spice House online but I’ve found the “Pickling Spice” from Winco works fantastic as well.