YOUR Wild Game Recipes
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Italian Venison Soup Submitted by Chuck Parker
Makes four to six servings.
1/2 pound ground venison 1/4 cup chopped onion
1 can (14 ounces) Italian stewed tomatoes 1 can (16 ounces) peeled tomatoes, chopped
1 can (10 1/2 ounces) double rich beef broth 1/2 cup canned kidney beans, drained
1 can (8 oz.) mixed vegetables, drained (or add your own fresh vegetables) 1 package frozen chopped spinach, defrosted
1 teaspoon Italian seasoning 1/4 teaspoon garlic salt
1 teaspoon parsley 1/4 teaspoon pepper
1/2 cup uncooked macaroni noodles (cooked separately)
In large saucepan or Dutch oven, brown venison and onion. Add tomatoes, broth, vegetables, and seasonings. Bring to boil; add noodles. Reduce heat to medium and cook ten to fifteen minutes.
This is a slight variation of a recipe found in The Complete Venison Cookbook from Field to Table by Jim and Ann Casada, 1996. Presented with permission of Jim Casada.
Venison Mixy-Burgers Submitted by Sandy Palmer
Quick and Easy!
2 tablespoons margarine or vegetable oil 3/4 cup chopped onion
1/2 cup chopped green pepper 1/2 cup chopped celery
1 lb. lean ground venison 1/2 cup cheddar or Velveeta cheese, diced
1 can (15 oz.) tomato sauce 2 tablespoons vinegar
2 tablespoons sugar 1 tablespoon Worcestershire sauce
1/4 teaspoon pepper 4 or 5 hamburger buns, split in half, toasted
Melt margarine in skillet; add onion, green pepper, and celery and cook until lightly browned. Add venison; stir while meat browns. Add remaining ingredients. Simmer 10 minutes, stirring occasionally. To serve, spoon onto warm buns. Eat with a fork.
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