This Corned Wild Game Hash recipe was featured in The Best Start: Wild Game Breakfast Cooking Special. Enjoy!
4-5 lbs hooved animal shoulder
Morton’s tender quick OR homemade corning brine (ingredients below)
Yukon gold potatoes
fresh parsley, chopped
1/2 c sugar
2 c salt
3 tsp pink salt
commercial pickling spice
1. 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.
2. 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.
3. After the brining process, rinse the meat.
4. 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.
5. In the meantime, boil the potatoes until they are fork tender, then chop the onion, garlic, and potatoes for the hash.
6. 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.
8. Add in the potatoes until they begin to brown.
9. Add in corned elk, parsley, salt and pepper, and cook until everything starts to become crispy.
10. Serve with a sunny side-up egg and top off with chopped parsley.
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