Venisonburger pie

What you need
1 pound ground venison
1/2 cup chopped onion
1/2 teaspoon salt
Dash of pepper
16-ounce can cut or French-cut green beans, drained
10 3/4-ounce can condensed cream of mushroom soup
5 medium potatoes, cooked*
1/2 cup warm milk
1/2 cup shredded cheddar cheese

What to do
Preheat oven to 350 degrees.
Brown venisonburger and onion in large skillet; drain fat, if necessary.
Add salt and pepper, drained beans and soup. Pour into 9-by-12 baking dish sprayed with non-stick cooking spray.  
Mash potatoes while hot, adding milk for desired consistency.
Spread mashed potatoes over casserole.
Bake for 25-30 minutes, sprinkling shredded cheese over potatoes a few minutes before removing from oven.
Serves six people or four hungry hunters.
* May use instant mashed potatoes or store-bought prepared mashed potatoes, if desired.

Easy Pheasant Caesar Salad

1 egg
1 teaspoon anchovy paste
1 lemon, juice only
1 teaspoon balsamic vinegar
½ teaspoon Dijon mustard
2 garlic cloves
1 teaspoon Worcestershire sauce
Olive oil

Salad Ingredients
2 heads chopped romaine lettuce, outside leaves removed
½ cup shredded parmesan cheese
1 cup croutons
¼ cup chopped black olives
2 cups cooked pheasant meat

Add all dressing ingredients except oil to a food processor or blender and pulse for 30 seconds or until mixture is smooth. While motor is running, add oil in a thin stream until emulsified. Taste and adjust flavors to suit your palate.
Toss all salad ingredients in a large bowl with half of the dressing. Add additional dressing as needed and serve immediately.

SOURCE: Scott Leysath, "The Sporting Chef"

Christmas Slow Cooker Apple-Scented Venison Roast

3-pound boneless venison roast
1 tablespoon olive oil
1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cup boiling water
1 cube beef bouillon

Place liner on the inside of a slow cooker.
Spread olive oil on the inside of the liner.
Place venison roast inside, and cover with apple, onions and garlic.
Turn to low and cook until roast is tender, about 6 to 8 hours.
When roast has cooked to your taste, remove it from slow cooker and place onto a serving platter.
Discard the apple.
Stir water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.

SOURCE: Kristy Nordeen



New Year's panfish finger food

What you need
Fish fillets
Cream cheese
Shrimp sauce
Soda crackers

What you do
Cut fillets into strips.
Place in boiling water for one minute, drain and refrigerate.
Serve cold with shrimp sauce or cream cheese and crackers.

Venison meatloaf

What you need
1 1/2 pounds ground venison
1/2 pound ground beef
2 eggs
2 bread slices torn into bite size pieces
1/3 cup ketchup (if desired)
1/2 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

What you do
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl.
The mixture may seem wet, but it's fine.
Spray deep pan with nonstick cooking spray.
Place meat in pan and shape into a loaf.
Bake for 1 hour and cut center to check for doneness.
If necessary, cover with tinfoil and bake another 10-15 minutes.