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| Simple Venison Burgers |
Ingredients: Wrap each venison burger patty in aluminium foil together with a slice of onion, 1 tbsp. of butter, and salt and pepper. Place patties right in red coals of an outdoor fire. Let them sizzle for 10 minutes without turning. Toast a hamburger roll while you wait and add ketchup to the results if you like. |
| Roast Venison in Foil |
| Ingredients: • 3 lbs. venison rump roast • 1 large onion, chopped fine • Salt and pepper to taste • Pinch of rosemary • 1 large carrot, grated • 1 can (10 oz.) beef gravy • Pinch of oregano 4 Grease a large sheet of heavy foil and place in a roasting pan. Put the roast in the centre of the foil and add all the other ingredients. Wrap the foil securely over the roast, making sure it is leak-proof and that moisture will not escape. Roast in a 350 degree Fahrenheit oven for 2½ hours or until done to taste. |
| Venison Meatloaf |
| Ingredients: • 2 C Ground Venison • 1-1/2 C Seasoned Bread Crumbs • 1/2 tsp Salt • 2 eggs • 1 envelope of Lipton Onion Soup Mix • 3/4 C Ketchup • 1/2 C Warm Water Beat thoroughly. Put into loaf pan. Pour one 8 oz can tomato sauce over all. Bake one hour at 350 degrees. |
| Venison Pizza Casserole |
| Ingredients: • 1/2 Pkg Extra-wide egg noodles • 1 lb ground elk • 1 tsp oregano • 1/2 tsp salt • 1 can tomato soup • 1/2 C water • 1 (2 oz) can mushrooms • 3/4 C grated cheddar cheese Cook noodles according to package directions. Saute elk and seasonings until elk is brown; add soup, water, cooked noodles and mushrooms. Pour into greased 2½-quart casserole dish, sprinkle cheese over top. Bake (uncovered) in 350-degree oven for 30 minutes. |
| Crockpot Venison |
| In a crock pot place enough venison for the family. Cover with 1 can of “Golden Mushroom Soup” and 1 envelope “Lipton Onion soup Mix.” Cook for 9 to 10 hours on low. Serve with mashed potatoes. The sauce makes a great gravy. |