RE: Deer burger recipes needed!
VENISON STUFFED GREEN PEPPERS
8 med. green peppers
1 lb. ground venison (you may use
beef)
1 sm. onion
1/4 tsp. pepper
1/4 tsp. garlic salt
1 (10 oz.) can Ro-Tel
1 (6 oz.) can tomato paste
1 cup cooked rice
1/2 lb. Cheddar cheese, shredded
Remove tops from peppers and take out seeds. Add peppers to a large Dutch oven of boiling water. Cook 5-7 minutes. Remove and place in casserole dish. In a skillet, brown beef, onions, salt and pepper. Add 1 can of Ro-Tel, then tomato paste. Stir well. Let simmer 5 minutes. Add shredded cheese, allow to melt, stir in rice. Then stuff mixture into peppers. Cover and bake at 375 degrees for 45 minutes.
MACARONI AND CHEESE WITH VENISON
1 lb. Colby cheese, cubed
1 lb. Cheddar cheese, cubed
1 lb. Mozzarella cheese, cubed
1 1/2 cup milk
2 sticks butter
2 lb. box sm. elbow macaroni
Italian bread crumbs
1 lb. venison meat ground with 1/2
lb. ground beef
Season according to taste
1. Put first five ingredients in a medium sized saucepan. Cook on low heat until cheese has melted into thick sauce. 2. Cook macaroni al dente and drain. 3. Sauté meat in large skillet. 4. Mix cheese and macaroni together. Add meat and place in baking dish. 5. Sprinkle bread crumbs over entire top. 6. Bake at 350 degrees for approximately 40 minutes.