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Ground Deer Meat from Venison Steaks (Should be ready to ship by or before 9-15)
Part Number 12
Ground Deer Meat from Venison Steaks (Should be ready to ship by or before 9-15)
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$4.40
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 Description
1-pound package of ground deer meat. The leanest venison you'll ever eat. Substitute your beef burgers with our deer meat. Use anytime and anyplace you would use lean Beef Burgers. No grease to pour off venison. In fact, Venison Steaks recommends you use a bit of olive oil in the pan before frying.

Easy Manicotti Recipe

Yield: 4 Servings


 

Ingredients

8 manicotti shells, cooked and drained
1/2 pound ground Bur Oaks Venison
1 clove garlic, minced
1-cup cottage cheese
4 ounces shredded mozzarella cheese
1/2 teaspoon salt
1/2 cup mayonnaise
16 ounces of favorite spaghetti sauce
1/2 teaspoon dried oregano
Parmesan cheese
 

Preparation

  1. Brown Venison and garlic.
  2. Mix cottage cheese, mozzarella, salt and mayonnaise in a medium sized bowl.
  3. Stir in ground Venison.
  4. Fill each manicotti shell with the meat and cheese mixture and place in a 2-quart oblong or equivalent casserole dish that has been greased or sprayed with non-stick cooking spray.
  5. Cover with spaghetti sauce.
  6. Sprinkle with oregano and Parmesan cheese and cover with lid to dish or foil.
  7. Bake at 350 degrees F for 15 minutes.
  8. Remove foil and bake an additional 10 minutes.
    Serving Suggestion:
     
  9. Tossed salad and French or garlic bread.

Tamale Venison Pie

 

Prep: 30 minutes
Bake: 20 minutes

 

Ingredients

·                            4-1/2  cups water (4 cups if using cornmeal)

·                            1  teaspoon salt

·                            1-1/4  cups instant polenta or cornmeal, divided

·                            8  ounces shredded cheddar cheese, divided

·                            1 Tbsp Olive Oil

·                            1-1/4  pounds Bur Oaks Ground Venison

·                            1  19-ounce can black beans, drained and rinsed

·                            1  15-ounce can salsa style tomato sauce or 1 can (14-1/2 oz.) chili-style tomatoes

·                            1  15-ounce can whole kernel corn, drained

·                            1/2  cup thinly sliced green onions

·                            1  4-ounce can chopped green chiles

Directions

1. Heat oven to 425 degrees F. Bring water and salt to boil in a large saucepan. Reserve 2 tablespoons instant polenta. Gradually whisk remaining polenta into boiling water. Reduce heat to low; cook, stirring, 5 minutes. Reserve 1/4 cup cheddar cheese. Stir remaining cheese into polenta.

2. Meanwhile, brown Venison in Olive Oil in large skillet over medium heat. Stir in beans, tomato sauce, corn, chiles, green onions and reserved polenta; heat through.

3. Spoon Venison mixture into a shallow 2-quart casserole. Spoon polenta over top. Sprinkle with reserved cheddar. Place casserole on a jelly-roll pan. Bake 20 minutes or until top of pie begins to brown. Makes 6 servings.

 
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