Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
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
Cowboy Nachos
Yield: 4 Servings
Ingredients
- 1 pound ground venison
- One 14.5-ounce can diced tomatoes with jalapeños, drained
- One 15-ounce can pinto beans, drained and rinsed
- One 10.75-ounce can condensed cheddar cheese soup
- 5 ounces (about 4 dozen medium) unsalted tortilla chips
Directions
- Wash hands and surfaces.
- In a 10-inch skillet over medium-high, cook the venison until the meat is well-browned, stirring often to separate.
- Add tomatoes, pinto beans and cheese soup to browned meat. Heat until the mixture is hot and bubbling, stirring often.
- Spoon the meat mixture over chips. Serve immediately.
- Refrigerate leftovers.
Shepherd’s Pie
Yield: 4 Servings
Ingredients
- 1 pound ground venison
- 1/2 cup chopped onion
- One 10.5-ounce can condensed cream of mushroom soup
- 1 tablespoon ketchup
- 1/8 teaspoon ground black pepper
- One 15-ounce can of mixed vegetables, drained or one 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
- Preheat the oven to 400 F. Wash hands and surfaces.
- In a 10-inch skillet over medium-high, cook the venison and onion until the meat is well-browned, stirring often to separate meat.
- Add soup, ketchup, black pepper and mixed vegetables in the skillet. Pour meat mixture into 9-inch pie pan.
- In 2-quart saucepan over medium-high, bring milk and butter 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.
- Bake for 15 minutes or until the potatoes are lightly browned.
- Enjoy! Refrigerate leftovers immediately.
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
- Preheat the oven to 375 F. Wash hands and surfaces.
- 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.
- In a separate small bowl, combine ketchup, brown sugar, horseradish and mustard. Mix well and pour over the loaf.
- Bake for 1 hour, until loaf reaches 160 F in the center. Enjoy! Refrigerate leftovers immediately.
Zippy Venison Cheese Skillet
Yield: 4 Servings
Ingredients
- 1 pound ground venison
- One 10.5-ounce can condensed beef broth
- 1 1/3 cups water
- 2 cups uncooked medium shell pasta
- One 10.5-ounce can condensed cheddar cheese soup
- One 14.5-ounce can salsa of choice
Directions
- Wash hands and surfaces.
- In a large skillet, brown ground venison.
- 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.
- Stir in the soup and salsa and cook until mixture is hot and bubbling.
- Enjoy! Refrigerate leftovers immediately.