Looking to do....

[Savage Shooter]

something a little different with some ground. Any suggestions that would be simple. I'm spaghetti, chilli and burgered out. Wanna try something simple yet tasty. Possibly some kind of casserole.

 

[diamond hunter]

I like hamburger helper.

 

[memfuzz]

Tacos are excellent with ground venison.

 

[memfuzz]

"An easy to make summer sausage that is cooked right in your oven! It is nice to give away in gift baskets, and you can add or omit spices to suit your taste."
INGREDIENTS:
5 pounds ground beef
5 teaspoons sugar-based curing mixture
(such as Morton� Tender Quick�)
1/4 cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
1/2 teaspoon hickory-flavored liquid
smoke
DIRECTIONS:
1. In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. On the fourth day, preheat oven to 200 degrees F (100 degrees C).
3. Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

 

[Dienamic]

Tacos are excellent with ground venison.

+1 on this. About my favorite thing for our burger. Wife has started doing the baked tortillia bowls too. So good.

 

[Savage Shooter]

Thanks for the info. I do tacos on occasion. I like the summer sausage idea too.

 

[FULLDRAWXX75]

Try this:

http://www.bettycrocker.com/recipes/slo ... 86c3beadd4

FDXX75

PS: I have a soup recipe that is really good, if you are interested give me a shout.

 

[JSPAL270]

Meat loaf....stuffed bell peppers.. Stuffed mushrooms

 

[Nimrod777]

Do a stroganoff. Saute onions, mushrooms, garlic, brown the meat, add sour cream, serve over pasta.

 

[FULLDRAWXX75]

SS,
Here is the soup recipe, I call it Kitchen sink soup(because it looks like the strainer in the bottom of a sink after doing the dishes)But, it is darn good soup.

I generally double this recipe because one batch just doesn't seem to last long.

1lb ground beef/venison
1 med. onion chopped
1 can mushrooms(fresh can be used as well)
1/4tsp ea. of oregano, basil, blk pepper and seasoning salt
1 envelope onion soup mix
3C Hot water
1 can diced tomatoes (16 oz)
1tsp soy sauce(I prefer Worchestershire sauce)
1 bag frozen mixed veggies (any leftover veggies in the fridge, or what ever you like to add) I put snow pea pods from my garden that I have frozen.
1 can pork and beans
Pasta (any pasta will do, what ever you choose)

Brown the meat, add all other ingred. except pasta and p&b.
Cook @ 1hr, then add beans and raw pasta(1/2lb of spagetti or 1C of other form)You can add more if you like, but may have to add more liquid to the soup.

Cook @ 20-30 mins or until pasta is tender.

Serve with bisquits or crusty bread

Enjoy

FDXX75

 

[Savage Shooter]

Sounds good Fulldraw. I assume the P&B is because of some type of flavor addition. I will give this a whirl on Wednesday and let ya know how I like it.

 

[FULLDRAWXX75]

Sounds good Fulldraw. I assume the P&B is because of some type of flavor addition. I will give this a whirl on Wednesday and let ya know how I like it.

This recipe is supposed to be a very quick and easy dinner/camp meal. As you can see there is not a whole lot to it, but the result are fantastic. The pork & beans help to add a little thickening action to the soup and the beans are already pre-cooked per say.

Like I said above, you can add any type of additional veggies or spices you may like to give it a little different twist.

I hope you enjoy it

FDXX75

 

[striperhunter90]

"An easy to make summer sausage that is cooked right in your oven! It is nice to give away in gift baskets, and you can add or omit spices to suit your taste."
INGREDIENTS:
5 pounds ground beef
5 teaspoons sugar-based curing mixture
(such as Morton� Tender Quick�)
1/4 cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
1/2 teaspoon hickory-flavored liquid
smoke
DIRECTIONS:
1. In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. On the fourth day, preheat oven to 200 degrees F (100 degrees C).
3. Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

How well will this work with ground venision should you add fat?

 

[Crosshairy]

x2 on the meatloaf suggestion

Also, my wife makes killer enchiladas with either ground or steaks. You can make the sauce from scratch with online recipes, or buy canned enchilada sauce for faster results.

We usually sautee onions and bell peppers with the meat (mixed with some taco seasoning), add sliced black olives and mushrooms if we have them. Each tortilla shell gets rolled up with all that filling (and some grated cheese), and the enchiladas are just stuffed side by side in the casserole dish (we usually can fit 5 or 6 in there). The whole thing is topped with enchilada sauce and grated cheese, and baked in the oven to melt everything together.

 

[TAFKAP]

Greek stuffed grapeleaves are a staple in Momma TAFKAP's kitchen. The Greeks typically use lamb, so the venison wouldn't be a dramatic change. Google "dolma" or "dolmares" for some help. Many restaurants just serve a spiced rice only recipe as an appetizer, and they're generally served cold. But as a main course dish, they're served hot, and with a lemon-dill sauce.

Mom hasn't used a recipe in years, but has been going on memory based on watching a chef in Greece show her how to make them...many years ago.

The meat filling is basically a meatloaf mix, without the eggs and bread crumbs. To hold it together, they use cooked white rice. The rice isn't a central ingredient, so only use enough to hold the meat together. Basic spices will be salt, pepper, and dried herbs (oregano, basil, and dill).

You can find jarred grape leaves in the international section of most city grocery stores. A spoonful of filling placed in the center of one grape leaf is all you need. Roll it up into a single piece, and place it in a large baking dish. They're cooked in the oven, generally steamed in a bit of chicken broth, and covered very tightly for about an hour.

The sauce is lemony, with just some dill as a flavor kick....the liquid base is chicken stock. Thicken a bit with corn starch until it's the consistency of maybe a thin gravy. Serve with white rice, and generously spoon the sauce all over.