Hash Again.

I think I've done hash in this blog more than once, but my husband is a big fan of hash.  I had some left over potatoes from a meal we did at my friend's bakery, so I brought them home and used the venison from last night's venison tacos.  Now me, I'm trying to lose some weight, I didn't go the has route I went the taco salad route.  

Venison Hash

1 serving.

6 ounces of pulled venison roast, mine is spicy because I like it that way.

1 cup of diced fully cooked potatoes

1/4 red onion diced

Put all this in a medium skillet with a tbs of olive oil on medium heat.  Let it sizzle until the potatoes are nicely browned and the venison has bits of char.  Pull this off the stove and in a small saute pan, crack open two eggs. I get mine from a friend who has a friend who has chickens.  I always thought chickens didn't lay much in the winter, but this guy's birds are extraordinary.  Cook them over easy.  The eggs, not the chickens.  

Slide them on top of the hash and you have one tasty (I mean tasty meal).  

Taco Salad

1 small head romaine lettuce, chopped or sliced, or diced.

4 ounces of pulled venison roast that has been warmed in it's juices

4 tbs. shredded cheddar cheese

1/2 cup of cooked black beans

3 tbs. of good quality pico de gallo, or Roy's salsa if you live in Elko.  It is the freshest and the best.   

Put it all together in a bowl and toss.  If you'd like you could add guacamole or sour cream. I didn't have any and it's just added fat.  So there, weight loss fairy.  I told you.

Dinner in a Hurry

On Wednesdays, my husband I have a friend who comes to dinner! But life is crazy and complicated and I am always in a rush. I teach high school and during my free period I walked home (small town living) and put some dinner in the crock pot.


Last October, Rob shot a deer, so we have venison galore in our freezer. It's such nice lean meat. No fat to speak of. When we butcher the meet, and I mean WE, I like to make smallish roasts. I took a 2 lb roast out of the freezer and decided that would work perfectly for venison tacos.


Ingredients:

1- 2 lb. venison roast
1 small red onion, sliced thinly
5 small cloves of garlic
1 lime cut into quarters
1 tomatillo cut into quarters
1 14.5 ounce can of stewed tomatoes
1.5 tsp. cumin
1 tbs. chili de arbol
1 tsp salt.
1/2 tsp. black pepper
14 ounces of water
1 good handful of chopped cilantro, stems included.

In a regular sized crock pot, place the onion on the bottom, place the frozen venison roast on top. Throw in the rest of the ingredients on top and cook on low for five hours.

When you finish cooking, the meat should literally fall apart. I remove the meat from the sauce and shred it. Take the remainder of the sauce and put it in the food processor. You will find this makes a lovely spicy salsa to serve with your tacos.

I serve mine with corn tortillas that have been heated in a non-stick pan with canola spray, lime, non-fat greek yogurt (because we don't use sour cream), cheddar cheese, and the salsa from the cooking. I serve black beans and rice as a side dish. And last night I served a modified Waldorf salad made with green apples, celery, a dab of mayonnaise, green onion, and walnuts to counteract the spiciness of the tacos.

I should have taken pictures, but didn't decide to publish the recipe until I tasted it. So good!