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?
John
(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.)
Ingredients:
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!
Amoebus's Link
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.
Mexican Lasagna
Ingredients
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
Steps
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
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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.
DL's Link
Do I need to remove the silver skin on the outside before browning? Or will it just melt away while simmering?
Tossed a mallard on the smoker the other night between 180-220 degrees -- a bit of a variable on my Traeger's end. Anyway - maple syrup and chili powder basted every hour or so for 3 hours. Came out tender, a bit dry but I think that was part of the temperature variable. The flavor was outstanding. My girlfriend, who isn't a fan of duck, devoured it.
Took the leftovers, fried up some green pepper, onion and mushroom, melted provolone on top and made a nice philly cheese duck!
Venison Roast Chili 1.5 lbs venison roast, seasoned with jalapeno garlic, chili powder, and whatever else you like. Search in a cast iron Dutch oven. Add a can of beef broth, diced onion and some more seasonings of your choice. Let it go, covered, for an hour or until it pulls apart easily. Remove roast to shred/chop and add 1 can of tomato paste, 1 can of diced tomatoes, 1 can of stewed tomatoes and 1 can of Rotel or other tomato/chilies mix along with a bag of fresh peppers chopped roughly with seeds removed (I use the bag of red/yellow/orange sweet peppers). Maybe a couple diced fresh jalapenos and a green pepper.
Add roast back to oven, pour in a dark beer, adjust seasonings and let simmer until the veggies get tender. I like beans in my chili, but I think this Texas inspired version is killer without it. Serve with cast iron skillet jalapeno cornbread, corn chips and pepperjack cheese or whatever sounds good. I recently ate this for a long weekend at camp, leaving it on the woodstove the whole time. It just got better. Enjoy!
Apple pies are made very similar. With that you add some nutmeg, cinnamon, flour and sugar (or not) to the mix. Pecan pies take a little more work but they're fun to make. You can also add some sweetened coconut to any of these pies too.
A dish to go along with the main course.
4 -- 16-ounce cans of Bushes baked beans.
1 -- 20 ounce can of crushed pineapple – (drained, use only the pineapple)
1 cup of molasses
1 cup BBQ sauce
2 Tbsp of yellow or brown mustard
3 pounds cooked bacon, cut up in small pieces (more bacon if you like)
1 - 16 ounce can French-fried onions, crushed, sprinkle on top last 15 minutes of baking.
Salt and pepper to taste
Optional -- add few pounds of cut up hot dogs, polish sausage, kielbasa, or brats.
Pre-heat oven to 350
In a large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon (add some of the bacon grease for extra flavor).
Cook in oven for 1 hour (sprinkle crushed onions on top last 15 minutes of baking) or until beans brown and bubbles.
Haven't made this since the kids were younger. Now that I have grandkids, I may have to .
4-6 squirrels quartered (depending on size) 1- large yellow onion 32oz beef broth 2 tbl olive oil 1-bay leaf 2 -15 oz cans Manwich 1-pkg. hamburger buns
Put quarters in crock pot and cover with beef broth and one bay leaf. I put it on high and let it go all day or 8 hours. I then strain it in a colander and discard all bones. the meat will have fallen off all the bones. (before I strain, I skim off the top of the broth, always have some hair floating).
Fine chop the onions and sautee in olive oil in a skillet until transparent. Chop or shred meat as needed. Add Manwhich and meat to the onions. Heat thoroughly and serve on a bun. My kids love the Hawaiian buns. One kid likes a slice of cheese on his as I do.
Kids and non-hunters never knew it was squirrel until years later. They always ate all of it!
