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Chef’s notes
This Corned Wild Game Hash recipe was featured in The Best Start: Wild Game Breakfast Cooking Special. Enjoy!
Ingredients
- 4-5 lbs hooved animal shoulder
- Morton’s tender quick OR homemade corning brine (ingredients below)
- Yukon gold potatoes
- Yellow onion
- Garlic
- Fresh parsley, chopped
- Eggs
Brine
- 1/2 c sugar
- 2 c salt
- 3 tsp pink salt
- Commercial pickling spice
Preparation
- Make the brine: Add salt, sugar, pink salt, and picking spice to a large pot of water. Boil the brine to dissolve the salt and sugar, then chill in the refrigerator.
- Submerge the shoulder in the brine, weighing it down with a plate or heavy object to ensure that it is completely covered, and brine for 4-5 days in the fridge.
- After the brining process, rinse the meat.
- You can slow cook the shoulder in the oven or in a crockpot for 5 or 6 hours OR place in a pressure cooker at 10 lbs of pressure for 45 minutes until it is fork tender.
- In the meantime, boil the potatoes until they are fork tender, then chop the onion, garlic, and potatoes for the hash.
- When the corned elk has finished cooking, chop it or break it up into smaller pieces. 7. Sauté the onion and garlic in a pan over medium heat until the onion is translucent.
- Add in the potatoes until they begin to brown.
- Add in corned elk, parsley, salt and pepper, and cook until everything starts to become crispy.
- Serve with a sunny side-up egg and top off with chopped parsley.
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Chef’s notes
This Corned Wild Game Hash recipe was featured in The Best Start: Wild Game Breakfast Cooking Special. Enjoy!
Ingredients
- 4-5 lbs hooved animal shoulder
- Morton’s tender quick OR homemade corning brine (ingredients below)
- Yukon gold potatoes
- Yellow onion
- Garlic
- Fresh parsley, chopped
- Eggs
Brine
- 1/2 c sugar
- 2 c salt
- 3 tsp pink salt
- Commercial pickling spice
Preparation
- Make the brine: Add salt, sugar, pink salt, and picking spice to a large pot of water. Boil the brine to dissolve the salt and sugar, then chill in the refrigerator.
- Submerge the shoulder in the brine, weighing it down with a plate or heavy object to ensure that it is completely covered, and brine for 4-5 days in the fridge.
- After the brining process, rinse the meat.
- You can slow cook the shoulder in the oven or in a crockpot for 5 or 6 hours OR place in a pressure cooker at 10 lbs of pressure for 45 minutes until it is fork tender.
- In the meantime, boil the potatoes until they are fork tender, then chop the onion, garlic, and potatoes for the hash.
- When the corned elk has finished cooking, chop it or break it up into smaller pieces. 7. Sauté the onion and garlic in a pan over medium heat until the onion is translucent.
- Add in the potatoes until they begin to brown.
- Add in corned elk, parsley, salt and pepper, and cook until everything starts to become crispy.
- Serve with a sunny side-up egg and top off with chopped parsley.