One of my all time favorite hotdishes:
1.5 lb burger
1/2 onion (chopped)
1 can cream mushroom soup
1 can chicken & rice soup
1 can chicken noodle soup
1 cup white rice
1 cup water
1 tsp pepper
Brown burger, add chopped onion, pepper in large pan. Add soups, rice and water.
Transfer to 9"X13" baking dish - cook at 375 for 50 mins.
Serve hot - add soy sauce for salty taste
What is it?
(You could also use venison and simply substitute beef broth in place of chick broth)
This is my version - I'll post the original next.
Ingredients: 1 pheasant, (chicken, grouse, water fowl, whatever you have on hand) cut into bite size pieces 1 package dry onion soup mix 1 1/2 cups minute rice 1 can cream of chicken or cream of mushroom soup 1 cup milk 1 cup of chicken broth (if you don't have chicken broth just use 2 cups of milk instead) 1 can french fried onions
Directions: Mix the rice and dry soup mix together and place into crock pot. Place the (meat?) pieces on top. Mix the cream of chicken or mushroom soup together with the milk and broth. Pour over the pheasant.
Crock pot on high for 4 hours or low all day. Crumble the french fried onions and sprinkle over each serving to give it a little more flavor and crispy crunch.
Step One: Shoot a moose! (Elk, venison or beef work equally well.)
2 - 2 1/2 lbs. moose roast, well trimmed and cut into 1" cubes. (Round steak or sirloin would be fine as well.)
2 T Crisco (Yes, Crisco! It works better than olive oils or vegetable oils)
1/4 t black pepper
1/2 t paprika
1 Bay leaf
3 Beef bouillon cubes
3-4 T Worcestershire sauce
1 t salt
2 10 1/2 oz. cans condensed beef broth
1 Cup dry red wine
1 large onion, diced
12 - 15 small whole white onions, peeled
3 - 4 carrots, cut into small 'stew-size' pieces
10 small potatoes, peeled (I prefer Yukon Golds)
2 T butter
2 T flour Instructions: Brown moose cubes in the Crisco over a medium heat
When the meat is browned, add the beef bouillon cubes along with the Worcestershire sauce to the pan, then mash and stir the bouillon cubes until fully dissolved and they start to brown.
Remove meat and juices from pan and place in a 2-3 gallon pot
Add in the chopped onion, pepper, paprika, Bay leaf, salt, beef broth, red wine, and carrots.
Cover and simmer 2 - 2 1/2 hrs., stirring occasionally.
Add the whole onions and peeled potatoes, cover again and simmer for another 15 - 20 minutes.
Mix the butter and flour and stir into the pot. If the gravy doesn't thicken enough for your liking, mix a little more flour with a bit of water, then stir it in as well.
Directions: Sprinkle the dry soup mix into a greased casserole dish........ Sprinkle the rice over the soup mix........ Place the pheasant pieces on top of the rice........ Mix the cream of chicken soup together with the milk. Pour over the pheasant....... Cover and bake at 350 degrees for 1 1/4 hours....... Uncover. Sprinkle on the onions. Cook for another 15 minutes.......
1 lb of venison sausage or burger. Sausage will give it more spice. (I used half/half)... 1 clove garlic (I used the paste)... 1/2 of a diced onion (I used a yellow)... 1pkg of spaghetti or your favorite noodle. (I used bow tie)... 4 tbsp of white wine... 4 tbsp of Parmesan cheese... 3 eggs... 2 tbsp of cream or half & half... 2 tbsp of fresh parsley.
Cook onion/garlic in olive oil. Once onions are soften, add meat and cook accordingly. Add white wine during the last minute or so while meat is cooking until evaporation of wine.
Cook your noodles the appropriate time and drain.
Whisk together 3 eggs, Parmesan and cream along with salt/pepper to taste. Set aside.
Add noodles to cooked meat for about a minute over medium heat. Stir.
Transfer meat/pasta to serving dish (preferably the warm dish you cooked noodles in) and add eggs/cheese/cream into the pasta and meat while hot. The eggs will cook within noodles. Stir thoroughly. Salt and pepper to taste.
I made this last night. IT WAS GOOD!
I finally got my wife to eat deer shanks with this recipe (link). Really good but hard to find the oil and beer.
Brown a pound of burger season to your liking. add 2 cans of cream of mushroom and a can of green beans or corn Spread in a baking dish and cover with cheese. Layer tots on top and bake I can eat this every day for a week .
In pressure cooker: 1 can beef consume - (tends to be a little salty so be careful) 3 cans of beef broth, 2 table spoons of Worcestershire sauce - add enough water so the roast will be completely covered. Bring up to pressure for about 3 hours - it should fall apart when you take it out....... Drain all the liquid off.... stir in a liberal amount of BBQ sauce, serve hot on hoagie buns, couple pickles, maybe some cheese. Cold beer and chips, let the stories begin.
Still need to do that one at home and I've got the ground venison ready to go.
6-8 large tortillas
1 lb ground venison
1 packet taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) mild red enchilada sauce
1 can (16 oz) refried beans
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired Black olives, as desired Sour cream, for topping Shredded lettuce, for topping
1 Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
2 Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
3 Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
4 Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
5 Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
6 Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
Get a hunk of back strap. Butterfly it the length of back strap. You can marinate it if you choose. I don't as I prefer the taste of meat and not a marinade. Set it out and let it warm up a bit so you don't have to over cook it.
Get a block of cream cheese and warm to room temp.
A pack of bacon.
1/2 cup of stuffing. Cook the stuffing on the stove top. Stove top stuffing is fine if you prefer.
Once the cream cheese is room temp, mix it and the stuffing together. Once the back strap hunk is warmed up, season and sear it off in a blazing hot cast iron skillet with a touch of olive oil. Do all the sides. Remove it from the pan. Open up the butterfly and add the cream cheese and stuffing. Re-season the back strap and wrap in bacon. Put it back in the skillet in a 350 degree preheated oven and cook for 20 minutes for an average sized whitetail back strap. Longer for bigger around cuts. I'm guessing about 30 minutes for elk.
When preparing the back strap, season the meat with your choice of seasoning. I like good ole sea salt and pepper, with a touch of spicy Montreal Steak seasoning. Try it. Regardless of your preference for cream cheese, it is the key here. So, use it. God Bless men
bad karma's Link
2 tablespoons of butter
Melt the 2 tablespoons of butter in a skillet. Add the smurf quarters. Saute until the smurf quarters are just cooked through. Serve immediately.
Do I need to remove the silver skin on the outside before browning? Or will it just melt away while simmering?