Post by April B. on Mar 17, 2003 9:27:26 GMT -6
Nancy's News Letter March 16th, 2003
Hi, Nancy!
These are for Ellen who was looking for ground venison recipes.
Nancy :-D
Venison Casserole
by Sheila H. Smith
For the topping, you will need about four cups of creamed potatoes.
I usually use five or six medium-sized potatoes, cooked and mashed ahead of time.
It won't matter if they get cold.
You'll also need to grate a 12-ounce block of New York Extra Sharp cheese.
1 Pound Ground Venison
1 Large Onion Diced
1 Tablespoon Oil or Shortening
1 Clove Garlic, Crushed
1 (4-1/2) Ounce Jar Sliced Mushrooms
2 Teaspoons Soy Sauce
Salt and Pepper to Taste.
Preheat oven to 325 degrees.
Brown the venison, onion, and garlic in oil.
Add the mushrooms, soy sauce, salt, and pepper.
Simmer until the mushrooms are heated through.
Transfer the mixture to a deep casserole dish, then add a layer of cheese.
Spread the top with creamed potatoes, and top with the rest of the cheese.
Bake for about 30 minutes, letting the cheese brown just a little.
It's great served on top of toast or garlic bread.
HELPFUL HINTS:
This is a good recipe to prepare on Sunday and store in the refrigerator for supper the next night.
That way, when you get home from work tired and hungry on Monday, all you have to do is slide it in the oven while you relax and catch your breath.
I would, however, suggest that you make sure to preheat the oven since the casserole will be cold.
Also, lower the temperature to 275 degrees and increase the cooking time to about an hour.
For variety, add a can of mixed vegetables (drained and rinsed in cold water).
You might even like to try adding some diced bell peppers and sliced black olives.
Venison-Stuffed Peppers
by Sheila H. Smith
4 large red bell peppers
1 small, finely chopped onion
1 pound ground venison
6 slices raw, finely chopped bacon
4 tablespoons bread crumbs
1 egg, slightly beaten
1 tablespoon oil or shortening
Salt and pepper to taste
Cut the tops off the red peppers and set aside.
Scoop out the seeds and pulp with a spoon.
Heat the oil or shortening in a frying pan.
Brown the onion, venison and bacon pieces until lightly brown.
Stir in the bread crumbs.
Remove from heat, and add the egg and salt and pepper. Mix well.
Place the peppers in a baking pan, and stuff them with the meat mixture.
Replace the tops on the peppers.
Bake at 325 degrees for about 45 minutes.
HELPFUL HINTS:
If you have any meat mixture left, spoon it around the peppers when they are about half done.
Then continue to bake.
If you like a little sauce to go with the peppers, heat a jar of salsa.
If that's too spicy for you, try heating a can of stewed tomatoes with a little salt and pepper added.
This is another recipe that can be baked on a gas grill, but make sure you set the heat to one side only on low.
Place the pan on the uppermost rack on the opposite end of the heat source.
Hi, Nancy!
These are for Ellen who was looking for ground venison recipes.
Nancy :-D
Venison Casserole
by Sheila H. Smith
For the topping, you will need about four cups of creamed potatoes.
I usually use five or six medium-sized potatoes, cooked and mashed ahead of time.
It won't matter if they get cold.
You'll also need to grate a 12-ounce block of New York Extra Sharp cheese.
1 Pound Ground Venison
1 Large Onion Diced
1 Tablespoon Oil or Shortening
1 Clove Garlic, Crushed
1 (4-1/2) Ounce Jar Sliced Mushrooms
2 Teaspoons Soy Sauce
Salt and Pepper to Taste.
Preheat oven to 325 degrees.
Brown the venison, onion, and garlic in oil.
Add the mushrooms, soy sauce, salt, and pepper.
Simmer until the mushrooms are heated through.
Transfer the mixture to a deep casserole dish, then add a layer of cheese.
Spread the top with creamed potatoes, and top with the rest of the cheese.
Bake for about 30 minutes, letting the cheese brown just a little.
It's great served on top of toast or garlic bread.
HELPFUL HINTS:
This is a good recipe to prepare on Sunday and store in the refrigerator for supper the next night.
That way, when you get home from work tired and hungry on Monday, all you have to do is slide it in the oven while you relax and catch your breath.
I would, however, suggest that you make sure to preheat the oven since the casserole will be cold.
Also, lower the temperature to 275 degrees and increase the cooking time to about an hour.
For variety, add a can of mixed vegetables (drained and rinsed in cold water).
You might even like to try adding some diced bell peppers and sliced black olives.
Venison-Stuffed Peppers
by Sheila H. Smith
4 large red bell peppers
1 small, finely chopped onion
1 pound ground venison
6 slices raw, finely chopped bacon
4 tablespoons bread crumbs
1 egg, slightly beaten
1 tablespoon oil or shortening
Salt and pepper to taste
Cut the tops off the red peppers and set aside.
Scoop out the seeds and pulp with a spoon.
Heat the oil or shortening in a frying pan.
Brown the onion, venison and bacon pieces until lightly brown.
Stir in the bread crumbs.
Remove from heat, and add the egg and salt and pepper. Mix well.
Place the peppers in a baking pan, and stuff them with the meat mixture.
Replace the tops on the peppers.
Bake at 325 degrees for about 45 minutes.
HELPFUL HINTS:
If you have any meat mixture left, spoon it around the peppers when they are about half done.
Then continue to bake.
If you like a little sauce to go with the peppers, heat a jar of salsa.
If that's too spicy for you, try heating a can of stewed tomatoes with a little salt and pepper added.
This is another recipe that can be baked on a gas grill, but make sure you set the heat to one side only on low.
Place the pan on the uppermost rack on the opposite end of the heat source.
