VENISON ZUCCHINI BAKE
Also known as: "Guwakaan Dleeyí & Dzísk'w Dleeyí" From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables work towards your goal of eating 5 fruits and vegetables each day. Serve this dish with cornbread or whole grain rolls, and you've got the makings of a terrific meal."
Provided by Uncle Dobo
Categories Savory Pies
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Brown venison or moose sausage with onion. Add green pepper, oregano, parsley, basil, garlic, tomato soup, and canned tomatoes. Simmer for 30 minute.
- Mix together 1 part cornmeal, 1 part wheat germ, and 1 part Grapenuts cereal to make the coating you're going to dredge the zucchini inches.
- Dip zucchini slices in beaten egg, then in combination of cornmeal, wheat germ, and cereal, salt & pepper. Fry in just a little oil in non-stick fry pan until brown & crispy.
- In 9 x 13 baking pan, place a layer of fried zucchini, then a layer of shredded cheese, then a layer of meat sauce. Repeat until you reach the top, ending with a layer of low fat cheese.
- Sprinkle top with breadcrumbs and bake at 350 degrees until bubbling, about 20-30 minute.
ZUCCHINI BAKE
Make and share this Zucchini Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Layer the zucchini, mushrooms, and onions in a lightly greased 1 to 1 1/2 quart baking dish.
- Sprinkle evenly with salt and pepper, cheese, and basil.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover and bake 10 minutes more or until vegetables are tender.
Nutrition Facts : Calories 134.2, Fat 9.6, SaturatedFat 6, Cholesterol 29.7, Sodium 183.3, Carbohydrate 4.4, Fiber 1.2, Sugar 2.1, Protein 8.7
VENISON AND BEAN BAKE
Make and share this Venison and Bean Bake recipe from Food.com.
Provided by David04
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook onions and ground venison in large covered oven safe pot until meat browns and onions are tender.
- Drain any fat.
- Add beans, brown sugar, sauces and salt. Mix well.
- Bake for 1 hour and serve.
Nutrition Facts : Calories 217.9, Fat 4.8, SaturatedFat 2.1, Cholesterol 47.4, Sodium 548.4, Carbohydrate 25.9, Fiber 5.5, Sugar 9.5, Protein 17.7
VENISON LASAGNE (OR BEEF)
Without meaning to brag, this is the best lasagne recipe I've ever tasted. It's perfect if you're trying to figure out what to do with ground venison because the tomato sauce does an incredible job of removing/masking the wild taste, but of course you can use ground beef as well. Even "Oh, I don't eat deer meat" people will love this -- just don't tell them until afterwards! My recipe book says the fennel is optional, but that's your KILLER SECRET INGREDIENT! It's not optional in my opinion!! You could also add a package of frozen spinach (thawed and drained) as well.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Cook lasagne noodles according to package directions. Drain and set aside.
- For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
- Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
- Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
- Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
- Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.
VENISON FINGERS
This is great for either appetizer or as a meal.
Provided by MBC
Categories Appetizers and Snacks Meat and Poultry
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
- In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
- Fry coated venison strips in the hot oil until golden brown.
- Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 54.7 g, Cholesterol 82.6 mg, Fat 20.1 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 680.6 mg, Sugar 27.3 g
BAKED SPAGHETTI WITH VENISON
This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.
Provided by Kandicegibson
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
- Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g
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- Ground Venison Tacos. I can go for tacos any day of the week, and these ground venison tacos are incredible! The detail in cooking the meat really elevates the flavor profile of the ground venison.
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