Editor’s note
The following abstract describes a publication that is available as a downloadable PDF.

Sarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using venison as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

• Canned food
• Food pantry
• SNAP
• Venison
• Recipes
• Healthy eating
• Food preparation
• Cooking tips

Recipes

• Cowboy Nachos
• Shepherd’s Pie
• Mama Patty’s Deer Loaf
• Zippy Venison Cheese Skillet

Pages

• 4

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Cowboy Nachos

Yield: 4 Servings

Ingredients

• 1 pound ground venison
• 1 can (14.5 ounces) diced tomatoes with jalapenos, drained
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (10.75 ounces) condensed cheddar cheese soup
• 5 ounces (about 4 dozen medium) unsalted tortilla chips

Directions

1. Wash hands and surfaces.
2. Cook the venison in a 10-inch skillet over medium-high heat until the meat is well browned, stirring often to separate.
3. Add tomatoes, pinto beans and cheese soup to browned meat. Heat until the mixture is hot and bubbling, stirring often.
4. Spoon the meat mixture over chips. Serve immediately.
5. Refrigerate leftovers.

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Shepherd’s Pie

Yield: 4 Servings

Ingredients

• 1 pound ground venison
• 1/2 cup chopped onion
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 tablespoon ketchup
• 1/8 teaspoon ground black pepper
• 1 can (15 ounces) of mixed vegetables, drained or 1 (12 ounce) package frozen mixed vegetables
• 2 1/2 cups milk
• 1/4 cup (1/2 stick) butter
• 2 cups instant mashed potato flakes or buds
• 1 cup cheddar cheese, shredded (optional)

Directions

1. Preheat the oven to 400 degrees F. Wash hands and surfaces.
2. Cook the venison and onion in a 10-inch skillet over medium-high heat until the meat is well browned, stirring often to separate meat.
3. Add soup, ketchup, black pepper and mixed vegetables in the skillet. Pour meat mixture into 9-inch pie pan.
4. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Stir in the flakes or buds with fork until potatoes are stiff. Spread potatoes over the meat mixture and sprinkle with cheddar cheese, if desired.
5. Bake for 15 minutes or until the potatoes are lightly browned.
6. Enjoy! Refrigerate leftovers immediately.

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Mama Patty’s Deer Loaf

Yield: 4 Servings

Ingredients

• 1 pound ground venison
• 1/2 to 3/4 pound ground pork sausage
• 1 egg
• 1 medium onion, finely chopped
• 18 to 24 crackers, crushed
• 1/8 cup milk
• 1 tablespoon horseradish (optional)
• Salt and pepper

Topping

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon horseradish (optional)
• 2 tablespoons mustard

Directions

1. Preheat the oven to 375 degrees F. Wash hands and surfaces.
2. In a large bowl, mix together venison, pork, egg, onion, crackers, milk and horseradish, with salt and pepper to taste. Shape into a log and place in lightly greased 9-by-13-inch baking dish.
3. In a separate small bowl, combine ketchup, brown sugar, horseradish and mustard. Mix well and pour over the loaf.
4. Bake for 1 hour, until loaf reaches 160 degrees F in the center. Enjoy; refrigerate leftovers immediately.

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Zippy Venison Cheese Skillet

Yield: 4 Servings

Ingredients

• 1 pound ground venison
• 1 can (10.5 ounces) condensed beef broth
• 1 1/3 cups water
• 2 cups uncooked medium shell pasta
• 1 can (10.5 ounces) condensed cheddar cheese soup
• 1 can (14.5 ounces) salsa of choice

Directions

1. Wash hands and surfaces.
2. Brown ground venison in a large skillet.
3. Stir broth and water into skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender, stirring often.
4. Stir in the soup and salsa and cook until mixture is hot and bubbling.
5. Enjoy! Refrigerate leftovers immediately.

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