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Teresa Hatchell 2005

Several years ago, I wrote about a couple in our family who invited me and others over for Sunday dinner after church. They had prepared two large casserole dishes of lasagna made with ground venison and a loaf of garlic bread. We all agreed that it was truly delicious. I contributed a vegetable salad, and other family members brought desserts. Instead of eating and dashing out, we stayed to fellowship awhile, which made the gathering even more memorable. As I was telling members of a group of which I am a member about the lasagna (made like regular lasagna, but with venison instead of beef), a few of them asked me to run some of my venison recipes, as I did not share any throughout deer season or since it concluded. To save space, I am making my comments brief so that I may offer more recipes. For those of you who don’t have venison on hand or don't want to try venison, you can use ground beef or ground turkey as a substitute.

Easy cleanup venison ‘stew’

2 sheets (12x13-inches each) heavy-duty aluminum foil

1 pound venison steak, 1/2-inch thick

2 small red potatoes, cubed

8 ounces peeled baby carrots

6 ounces of beef gravy from a jar

1/2 teaspoon onion salt

1/4 teaspoon black pepper

Preheat your oven to 450 degrees. Spray the foil with nonstick spray. Cut the venison steak into 1/2-inch cubes. Center half of the venison cubes, potatoes and carrots in an even layer on each sheet of Reynolds Wrap. Generously spoon the gravy over the venison mixture; sprinkle with onion salt and pepper. Bring up the foil sides. Double fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat this process to make two packets. Bake at 450 degrees for 30 minutes on a cookie sheet. Open each packet and gently stir the ingredients before serving. This recipe makes two servings.

Quite delicious ginger ale venison

1 to 2 pounds cubed venison

1 package Lipton beefy onion soup mix (dry)

1 can cream of mushroom or cream of onion soup

1 liter ginger ale

Preheat your oven to 350 degrees. In a large oven-safe baking bowl or dish, mix all of the ingredients together until everything is evenly combined. Bake this combination for two hours or longer. Serve this delicious entrée over white rice or brown rice.

Stuffed bell peppers

4 large green bell peppers

1 tablespoon cooking oil

1 yellow onion, diced

1 pound ground venison

1 package taco seasoning mix

2 cups cooked rice

11-ounce can of Mexi-corn

1 can tomato sauce

Lawry’s Seasoned Salt to taste

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Black pepper to taste

Preheat your oven to 325 degrees. Cut the tops off the bell peppers, scoop out the seeds and membranes and discard them. In a large skillet, brown the venison and onion in oil; add taco seasoning mix, rice, corn, salt and pepper. Stir these ingredients well. Stir in enough tomato sauce to make the mixture have a spoonable consistency. Then fill the peppers. Place the stuffed peppers in a covered casserole dish. Bake them at 325 degrees for 20 minutes. This recipe makes four servings.

Roasted venison

One 2 to 4 pound venison roast

Salt and pepper to taste

2 tablespoons vegetable oil

1 tablespoon white vinegar

2 wedges yellow onion

1 tablespoon flour

1-1/2 cups boiling water

Sprig of parsley

1/4 bay leaf

2 carrots, cleaned, coarsely sliced

Preheat your oven to 450 degrees. Rub the venison down with oil and vinegar. Then season it well with salt and pepper. Sprinkle the roast evenly with flour. Put it in a roasting pan and roast it on 450 degrees until the flour is browned. Add boiling water, parsley, bay leaf and carrots. Cover the roaster and cook the roast until it is tender.

Contact writer at: tgmhatchell@yahoo.com.

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