2018-10-10 / Recipes

Country Cooking With Sue Davis

Deer hunting season is underway! So, this week’s recipes feature venison as the main ingredient. The dishes are delicious and I think you will enjoy preparing them for your family.

Deer Sausage Casserole

1 lb. venison sausage, ground
½ green bell pepper, diced
½ onion, diced
2 – 14.5 oz. cans of diced Italian tomatoes
1 – 6 oz. can of tomato paste
1 ½ c. dry elbow macaroni
3 c. finely shredded mozzarella cheese

Cook macaroni according to package directions. Fry the deer sausage until done and add bell peppers and onion and cook until tender. Add tomatoes and tomato paste and mix well. Simmer for 10 minutes and remove from heat. Drain macaroni when done and set aside. Preheat oven to 350 degrees. In a 9x13 inch casserole dish place a thin layer of macaroni in the bottom and sprinkle with mozzarella cheese. Add a layer of deer sausage and layer with cheese. Continue layering until all ingredients have been used and sprinkle final layer with cheese. Place in oven and bake uncovered for 30 minutes or until cheese is melted well. Cook for 10 minutes before serving.

Bacon Wrapped Backstrap

2 lb. venison backstrap
6 pieces of thin bacon
Dash of Salt
Dash of black pepper

Preheat oven to 350 degrees and place oven rack in center . Pat backstrap partially dry and sprinkle with salt and pepper. Wrap a piece of bacon around each piece, keeping the end piece of the bacon under the backstrap. Bake or grill - for rare 15-20 minutes – medium 25-30 minutes and well done – 35-40 minutes. To help crisp the bacon, you can turn the oven to broil once done baking or place in frying pan or on grill until crisp.

Venison Taco Stew

1 lb. venison, ground
12 oz. tomato juice
12 oz. kidney beans
15 oz. whole kernel corn
1 pk. Taco seasoning
1 c. mild cheddar cheese – option for topping

Fry ground venison until browned, about 7 minutes. Remove excess grease and add taco seasoning and mix well. Add remaining ingredients and simmer for about 20 minutes and serve.

Venison Parmesan

2 lbs. venison steak
½ c. milk (for dipping steaks into)
1 c. Italian bread crumbs
2 oz. Kraft grated parmesan cheese
4 deli style mozzarella cheese
8 oz. Brailla thin pasta, uncooked
1 T. oil for frying\

Sauce: Hunts 28 oz. can crushed tomato puree, 1 t. salt, ½ t. each of salt, black pepper, oregano, basil, onion powder and garlic powder. Start the sauce first by heating all ingredients until boiling. Then turn heat to low. Cook noodles according to package directions. Mix Italian bread crumbs and Parmesan cheese together. Coat venison steaks with milk and dip into breadcrumbs. Fry for about one minute on each side. Place on cooking rack. Pour sauce into casserole dish and add steaks. Top with mozzarella cheese. Heat just long enough to melt the cheese. Place ¾ cup pasta i n each plate and top with sauce then a steak.

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