2-quart casserole dish; set aside. Brown the venison in a
he mushrooms and the ground venison, being sure to break up
br>Dice onion and brown venison with the onion, salt to
Brown venison and onion.
Drain well.
Add soup, mushrooms, salt and pepper.
Heat through.
In 3-quart casserole, layer potatoes, peas and meat, ending with meat.
Pour milk over top. Bake at 350\u00b0, uncovered, for 1 1/2 hours or until potatoes are done.
Place venison in large Pyrex dish.
Layer onion, carrots and potatoes on top.
Heat soup with margarine and pour over casserole. Cover and bake at 375\u00b0 for 1 hour.
Slice sausage
into
patties, cook until done, then cut each patty
into
fourths.
Drain fat, reserving 2 tablespoons fat. Brown venison in 1 tablespoon;
cook onion and garlic in remaining 1
tablespoon.
Add
green peppers and cook 1 minute until all are
tender.
Turn
sausage, venison, onion, garlic and peppers into casserole.
Add potatoes and beans, sprinkle with seasonings and mix lightly.
Add bouillon; cover and bake in 350\u00b0 oven 1 hour and 15 minutes, or until beef and potatoes are tender.
nch thick slices.
Brown venison very slightly in iron \"spider
utter in a large lidded casserole.
Fry the finely diced
Place the venison cubes into a large resealable
Brown venison in skillet.
Add rest of ingredients and mix well.
Pour into 2 1/2 or 3 quart casserole dish, cover.
Bake in 350\u00b0 oven for 30 mins.
Uncover and bake for 30 more mins.
killet.
Fry breast of venison in hot fat until brown
Place meat in casserole dish and spoon on mushroom soup.
Add dry soup mix and tomatoes.
Cover and bake at 325\u00b0 for 2 hours.
Brown ground venison, onion and garlic in oil.
Add salt and pepper.
Boil potatoes until tender.
Drain.
Brown venison and onion.
Boil potatoes (sliced very thin) until tender.
Layer the ingredients in a deep dish, meat, potatoes, soup until all used.
Cook at 300\u00b0.
After it has cooked, pour cheese on top. This can be changed by adding chopped green pepper and using cream of chicken soup.
Lightly brown onion and ground venison.
Place 1/2 of meat into a Pyrex dish.
Add 1/2 of tomatoes or paste, then 2 cups potatoes.
Add a layer of cheese.
Repeat.
Beat eggs and pour on top of cheese for a crust.
Bake at 350\u00b0 until crust is formed.
Dredge venison in flour.
Brown in bacon fat with onion.
Add to 3-quart baking pan with next six ingredients.
Parboil wild rice in water.
Boil until almost tender.
Add to baking pan and bake at 350\u00b0 for 1 hour.
Cut venison in 1-inch cubes or small pieces. Combine all ingredients in a crock-pot.
Stir together well. Cover and cook on low for 8 to 12 hours or on high for 5 to 6 hours.
Serve on rice, noodles or toast points.
Boil noodles until tender in salted water and drain. Saute crumbled meat, green pepper and onion in small amount of fat.
Add other ingredients.
Put noodles in greased casserole dish and then pour other mixture into noodles.
Bake for about 30 minutes in a 275\u00b0 oven.
Cut meat into serving pieces.
Mix together flour, salt, pepper and paprika.
Coat meat with seasoned flour and brown on both sides in hot fat.
Place in greased casserole dish and add the other ingredients.
Bake at 350\u00b0 for 2 hours.
Reheat casserole in microwave oven for about