2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
Add oil to pan and brown venison. Add onion, garlic, green pepper, celery, salt, and cayenne. Cook until onions are clear. Add the beef broth and bring to a boil, add the rice, stir, cover and remove from heat. Let sit covered for 15 minutes, then fluff the rice with a fork and Serve.
Cowboy Casserole
[/b]
1 lb. Ground venison
1 medium onion, chopped
10 strips of bacon, cut into pieces
1 can 15-oz. Pork and beans
1 can red kidney beans, drained
1 can white kidney beans, drained
1 can navy beans, drained
¾ cup brown sugar
½ cup ketchup
2 Tbs. vinegar
2 Tbs. prepared mustard
In a skillet brown burger and onions break up meat with a fork. Remove and place into a crock-pot. Fry bacon in the pan until crisp. Add all ingredients to crockpot cook 3-4 hrs.
Deer Camp venison casserole[/b]
3-4 large potatoes, sliced ½" thick
6-8 large carrots, sliced ½" thick
3-4 large onions, sliced ¼" thick
½ cup uncooked rice
2 cans-14 0z. Nibblets corn and liquid
2 lbs. ground venison
2 cloves Garlic minced
Salt and pepper to taste
1 jar-28 0z. Salsa
28 oz. water
1 cup shredded Cheddar cheese
Grease a large roaster, add a layer of potatoes, a layer of onions, layer of carrots, and add the rice. Top with corn, next add the venison, salt, pepper, and garlic
. Mix the salsa with the water and pour on top.
Cover and bake 2 hrs at 350.
Uncover put on the cheese and bake for another 20 minutes until cheese is brown and bubbly
Maple Venison Beans
1 lb. Bacon
1 large onion, chopped
2 lbs. Ground Venison
4- 19 oz. Cans maple beans
1 can stewed tomatoes
1 clove garlic, chopped
1 lb. Mushrooms, quartered
1 green pepper, chopped
3 stalks celery, chopped
2 Tbs. Worcestershire sauce.
Salt and pepper to taste
Cut bacon into 1 inch strips and fry until limp, not crispy remove from pan and reserve. Brown the chunks in the bacon fat. Add the chopped onion, garlic, pepper and celery and cook until clear. Add the bacon, beans, tomatoes, and spices. Cover and simmer for 2 hrs. Serve with fresh bread.
[/b] Venison Biscuit Roll
[/b]
2 cups cooked ground venison
½ cup brown gravy
½ tsp. salt
¼ tsp. pepper
1 medium onion, chopped
1 tsp. dried parsley
2 cups flour
4 tsp. baking powder
½ tsp. salt
4 Tbs. shortening or lard
¾ to 1 cup milk
Combine cooked ground venison with gravy, salt, pepper, onion and parsley. Add more gravy if necessary to get a spreadable consistency. Sift flour, baking powder and salt together in a bowl. Cut in the shortening until about pea size; add milk to make soft dough.
Roll out the dough into a rectangle about ¼ inch thick, spread with the venison mixture. Roll up the dough like a jellyroll and place on a greased baking sheet in a circle. Cut/slash the dough with scissors or a knife about 1/3 the way through the roll. Bake 30 minute at 400 F until lightly browned.
Venison Taco Salad
1 pound ground venison 1 teaspoon ground pepper
1 medium onion 6 ozs. creamy onion dressing
8 ounces taco Dorito chips 1 medium head of lettuce
1 large tomato 2 ounces butter
8 ozs. kidney beans
Prepare lettuce in a large salad bowl and toss with tomatoes,kidney beans,dressing,salt,pepper and 1/2 onion and butter.Drain.Combine all ingredients and toss again.now mixing crumbled taco chips.
Venison-A-Roni[/b]
3 lbs ground venison
1 cup cup chopped onion
1 tsp. Garlic powder
1/4 cup salad oil
2 jars of spaghtetti sauce
1/2 tsp. pepper
2 tsp. salt for sauce
2 tsp. oregano
2 tbsp. salt for macaroni
1 lb. macaroni product
2 cups cottage cheese
1 lb. Mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese
Lightly saute ground venison and onion until meat is evenly browned. Add spaghetti sauce and spices. Simmer, stirring occasionally, about 45 minutes until mixture is reduced to consistency of sauce.
Cook macaroni in salted water, drain and mix it with the cheeses. In a large flat pan, spread 1/3 of the meat sauce; then half the macaroni and cheese mix. The another layer of meat and more of the macaroni cheexze mix, Then another layer of meat and then top with macaroni cheese mix. Add a bit of parmeasn cheese on top; dot with black olives and bake at 350 degrees F. 20-30 minutes until bubbly. Cool 15 minutes, cut into squares and serve. Serves 12.
Water Chestnut Meatballs
½ cup milk
1 Tbs. soy sauce
½ tsp. garlic powder
¼ tsp. onion powder
2 cups fresh bread crumbs
½ lb. Ground venison
½ lb. Pork sausage
6 oz. can water chestnuts, chopped
Combine all ingredients and mix well. Form into 1-inch meatballs bake on a cooking sheet at 350 for 18-20 minutes. Serve with your favorite sauce or gravy.
Location: S.W. Pa.-- Heart in North Central Pa. mountains-
Posts: 2,508
RE: Ground deer
Big Guy01 gave you lots to choose from..... One of my favorite dishes is about 1 lb. ground venison browned well in a little olive oil.....add about 2/3 quart your favorite spaghetti sauce, a can of kidney beans and a cup or two of cooked pasta. I use macaroni, ziti, rotelle, etc. Whatever you wish. When all ingredients are added, mix well, simmer, and then add a liberal covering of grated parmesan or romano cheese. Let sit on very low heat until cheese is well melted. If mixture is a little dry, add more spaghetti sauce to your liking.
This is a dish I serve at bear camp, and it is always wolfed down. Some warm vienna rolls with butter are a nice addition too.
My wife uses the ground venison for Pigs in the Blanket, in place of ground beef. We also make stuffed banana peppers with it.
I used to get my venison mixed with about 1/3 pork. I don't do that anymore. I feel the pork causes the venison to have a bit of an off-flavor if kept in the freezer too long. Some people say it is too dry by itself, but I don't find that to be the case. But, that's just MY opinion.......
One of my favorites is to brown 1 pound of ground venision. Drain and then ad about a half cup of bacon peices and about 8 slices of cheese. Once cheese is melted and bacon mixed in roll out one pizza crust.Spread the mixture evenly on the pizza crust and then roll it up. Put the roll in the oven on 350 until the crust browns and then slice it. Bacon cheeseburger roll ups are a hit.
The deer i got this year i ended up with about 25 pounds of ground of wich i took into a private butcher thats been in the meat business for over 60 years,,getting the ground made into spicey pepperoni. My left over elk grind from a year ago making stuffed bell peppers out of all of that and then freezing those with my vac sealer.
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Ground deer
