Another easy recipe for venison
There's something about this time of the year that makes me like to cook more "comfort food" dishes than big production meals. For those lacking venison, ground beef or ground sausage may be substituted with good results. [;)]
"Venison Tater Tot Hot Dish"
Pre-cook enough "tater tots" to loosely cover the bottom of a casserole dish. Then evenly distribute (to cover):
1 lb. of cooked ground venison
1 cup chopped broccoli
1/2 can of Durfees fried onion rings
1 clove of garlic (optional)
1 cup grated sharp cheddar cheese
1 can Campbell's Cream of Mushroom soup
Bake at 350 degrees for 45 minutes, then add remaining onion rings on top and continue heating for another 5 minutes (or until top browns).
Enjoy! [^]
"Venison Tater Tot Hot Dish"
Pre-cook enough "tater tots" to loosely cover the bottom of a casserole dish. Then evenly distribute (to cover):
1 lb. of cooked ground venison
1 cup chopped broccoli
1/2 can of Durfees fried onion rings
1 clove of garlic (optional)
1 cup grated sharp cheddar cheese
1 can Campbell's Cream of Mushroom soup
Bake at 350 degrees for 45 minutes, then add remaining onion rings on top and continue heating for another 5 minutes (or until top browns).
Enjoy! [^]
0
-
Here is another useing your round steaks!
Flour your meat in flour, salt, pepper and garlic poweder. Then brown the meat in a small amount of oil.
After the meat is browned cover with tomato sauce and an equal amount of water. Add onions (sliced) and sliced carrots. I season with Italian seasoning and also add stewed tomatoes if I have them...Cook very slowly...the sauce will thicken because of the flour on the meat,,,It will usually take seevral hours and you might have to add water if it gets too dry..Cook until the meat is fork tender.
Good luck..0 -
sounds good! Will have to try that one next weekend. 0 -
quote:Originally posted by git_r_done
Here is another useing your round steaks!
Flour your meat in flour, salt, pepper and garlic poweder. Then brown the meat in a small amount of oil.
After the meat is browned cover with tomato sauce and an equal amount of water. Add onions (sliced) and sliced carrots. I season with Italian seasoning and also add stewed tomatoes if I have them...Cook very slowly...the sauce will thicken because of the flour on the meat,,,It will usually take seevral hours and you might have to add water if it gets too dry..Cook until the meat is fork tender.
Good luck..
That's a great idea Kevin! I've never thought of making a "Swiss Steak" with venison. [:p]
Thanks! [^]
Jim
* You may want to post that recipe on it's own thread. [;)]0 -
quote:Originally posted by HobbyGuy
quote:Originally posted by git_r_done
Here is another useing your round steaks!
Flour your meat in flour, salt, pepper and garlic poweder. Then brown the meat in a small amount of oil.
After the meat is browned cover with tomato sauce and an equal amount of water. Add onions (sliced) and sliced carrots. I season with Italian seasoning and also add stewed tomatoes if I have them...Cook very slowly...the sauce will thicken because of the flour on the meat,,,It will usually take seevral hours and you might have to add water if it gets too dry..Cook until the meat is fork tender.
Good luck..
That's a great idea Kevin! I've never thought of making a "Swiss Steak" with venison. [:p]
Thanks! [^]
Jim
* You may want to post that recipe on it's own thread. [;)]
It is good!
I also make it with beef round steaks all the time.
But of course everything tastes better with venison![;)]0 -
I have an awesome swiss steak recipe, but mine also includes mushrooms and real garlic and is combined at the end with egg noodles[:p]
Try this,..a venison roast or steak etc in the crock pot over night with beef boulion. Carmelize some onions in HOT oil and Chili powder as well as diced green peppers. Flake the Deer (in strings) into the pan and then add several cans of canned tomatoes (chopped or squished[;)]) and several tablespoons of worchestire sauce. Simmer for 1-2hrs and season to taste. best barbecue samatch you had in a long time.
Or,..have the butcher cut your steaks at 1/4" thick,....heat up a sheet of aluminum foil on the grill with a lot of butter, and salt and pepper, throw medaliains of the steaks on there just enough to cook them medium rare,..pull them off and try that sucker. best if using Sika deer.0 -
That does sound tasty! Thanks for sharing. [^]
* That is another recipe that deserves it's own thread. [;)]
Jim0 -
quote:Originally posted by JustC
I have an awesome swiss steak recipe, but mine also includes mushrooms and real garlic and is combined at the end with egg noodles[:p]
Try this,..a venison roast or steak etc in the crock pot over night with beef boulion. Carmelize some onions in HOT oil and Chili powder as well as diced green peppers. Flake the Deer (in strings) into the pan and then add several cans of canned tomatoes (chopped or squished[;)]) and several tablespoons of worchestire sauce. Simmer for 1-2hrs and season to taste. best barbecue samatch you had in a long time.
Or,..have the butcher cut your steaks at 1/4" thick,....heat up a sheet of aluminum foil on the grill with a lot of butter, and salt and pepper, throw medaliains of the steaks on there just enough to cook them medium rare,..pull them off and try that sucker. best if using Sika deer.
I forgot to put the mushrooms and garlic in my listing. I use plenty of both![;)][:D]0 -
Don't know about this one, but I just had some mighty fine meatloaf thanks to hobbyguy.
Super recipe, me man. Thanks.0
Please sign in to leave a comment.
Comments
8 comments