Country Critter Cook'n & More
The Appalachian Whitetail Association Cookbook
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Appalachian Whitetail Association Recipes
SALT FORK DEER CAMP SPECIAL
Brown 2 pounds of ground beef or venison in a skillet and drain.
Mix together in a large bowl and stir:
1 can cream of mushroom soup
1 can chicken and rice soup
2 (15 oz) cans of Ranch Style Texas Beans or 1 (28 oz) can Bush’s Bold and Spicy Baked Beans.
2 (10oz) cans Rotel Tomatoes with green chilies
1 (4oz) can chopped green chilies
1 (16oz) bottle of Ortega medium (or hot) taco sauce
* Can be made extra spicy
Stir mixture into the ground beef or venison.
Grated Cheese—Mexican four cheese mix, or mixture of Monterey Jack & Cheddar (The more, the better. Use at least 16 ounces.)
½ bag (13 ½ oz bag) plain Tostitos chips
½ bag (13 ½ oz bag) Tostitos with a hint of lime chips
(or just use one 13 ½ oz bag of plain chips, if you wish)
In a large (13 x 9 x 2) baking dish put in chips to cover the bottom well. Break them up and push some to sides.
Layer the following on the bed of chips:
1) ½ mixed ingredients
2) ½ of cheese
3) ½ mixed ingredients
4) Cover with remainder of cheese.
Bake at 400 degrees for 30 minutes.
* For extra hot add ½ cup of Pace Hot Salsa
CHILI VENISON CHEESE FANTASTIC
Ingredients
1 pound ground venison
1 (16 ounce) package crushed corn chips
1 medium onion, chopped
1 cup shredded Monterey Jack cheese
1 envelope dry chili mix
1 (10 1/4 ounce) can of condensed tomato soup
1/2 cup water
1/2 cup cheddar cheese, shredded
1 cup milk
2 eggs, slightly beaten
1 cup low-fat sour cream
Directions
1.In large skillet, cook ground venison and onion until meat is brown
and onion is tender.
2. Drain venison/onion mixture on paper towels and place mixture back into the skillet.
3. Add chili mix, tomato soup and water then simmer for 5 minutes
4. After the 5 minutes, add eggs and milk into the mixture and cook under low heat until thick and bubbly.
5. Stir in corn chips and Monterey Jack cheese
6.Pour entire mixture into a two-quart casserole dish and bake uncovered at 350 degrees for 30 minutes
7. Spread top of casserole with sour cream and sprinkle with Cheddar cheese
8. Return to oven for 5 minutes or until cheese melts
Serves 6 persons!
FOUR PASTA BAKE
8 cups uncooked pasta (four different shapes)2 pounds of ground venison(or other meat)2 medium green peppers, chopped2 medium onions, chopped2 cups sliced fresh mushrooms4 jars (26 ounces each) meatless spaghetti sauce2 eggs, lightly beaten4 cups (16 ounces) shredded mozzarella cheeseCook pasta according to package directions. Meanwhile, in a large skillet, cook the venison, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain mixture on paper toweling. Drain pasta and place in a large bowl; stir in the venison mixture, two jars of spaghetti sauce and eggs. Transfer to two greased 13-inch X 9-inch X 2-inch baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 2 casseroles (8 - 10 servings each).
Banana Split Cake
2 STICKS OF BUTTER
2 CUPS OF POWERED SUGAR
2 EGGS (ROOM TEMPERATURE)
4-5 BANANAS
1 LARGE CAN OF CRUSHED PINEAPPLES, DRAINED (OPTIONAL)
1 LARGE CARTON OF COOL WHIP
* CUP OF CHOPPED PECANS
* CUP CHOPPER MARASCHINO CHERRIES
MELT AND COOL BUTTER THEN MIX WITH POWERED SUGAR AND EGGS; BEAT WELL WITH MIXER 15-20 MINUTES. POUR OVER CRUST AND LET SET OVERNIGHT. THE NEXT DAY PLACE SLICED BANANAS OVER MIXTURE. SPREAD PINEAPPLES OVER THIS. TOP WITH COOL WHIP. SCATTER PECANS AND CHERRIES ON TOP. REFRIGERATE UNTIL READY TO SERVE.
CRUST MIXTURE
* CUP OF MELTED BUTTER
3 TBS. SUGAR
2 CUPS OF CRUSHED GRAHAM CRACKERS
MIX BUTTER, GRAHAM CRACKERS AND SUGAR TOGETHER. PRESS INTO A 9 X 13 INCH PAN. REFRIGERATE 5 - 10 MINUTES BEFORE ADDING MIXTURE.
CHEESE AND VENISON ENCHILADAS:
1 can cream of chicken soup (can use low-fat brand)
1 small can evaporated milk (can use low-fat brand)
1 cup chopped onions
1/2 pound Velveeta cheese
1 pound ground venison
1 4 ounce can green chilies
1 package (1 dozen) flour tortillas
1 small jar pimientos
1/2 pound longhorn Colby cheese, gratedHeat soup, evaporated milK and Velveeta cheese in top of double boiler until cheese is melted. Add green chilies and pimientos to the sauce. Combine grated Colby cheese with the onions and lightly browned ground venison that has been drained on paper toweling. Lightly fry flour tortillas, according to package instructions, and then fill each tortilla with meat mixture. Once filled, secure with a toothpick, and place in rectangular baking dish. Pour cheese sauce over the top. Cover with foil, and bake at 350 degrees for 30 minutes.
CHEDDAR-FILLED VENISON ROLLS:
1 1/2 pounds ground venison
1 cup shredded sharp cheddar cheese
1/4 cup dry bread crumbs
3 tablespoons bottled barbecue sauce
1/4 cup chopped green pepper (or more if you like)
1 egg
2 tablespoons water
1/2 teaspoon salt
Combine venison, bread crumbs, barbecue sauce, egg and salt. Pat into 14 X 8-inch rectangle on foil or wax paper. Combine cheddar cheese, bread crumbs, green pepper, and water. Spread over meat mixture. Roll up, jellyroll fashion. Chill in freezer for 15-30 minutes. Then cut into 6 to 8 slices. Bake at 350 degrees for 25-30 minutes. Serve as is or on a hamburger bun.
NOTE: Cheddar-Filled Venison Rolls are also delicious cooked in a microwave:(1) Heat 4 minutes on high.(2) Then turn plate. (I use my bacon sheet for these).(3) Heat for 3 minutes on MEDIUM HIGH.(4) Turn plate again.(5) Heat for another 3 minutes on MEDIUM HIGH.This easy, make-ahead hamburger is different and delicious.
Cowboy Beans
1 (15OZ) CAN OF KIDNEY BEANS
1 (15OZ) CAN OF BUTTER BEANS
1 (15OZ) CAN OF PORK & BEANS
6 SLICES OF * FRIED BACON
2 TSP. VINEGAR
1 TSP. MUSTARD
3/4 CUP OF BROWN SUGAR
1 SMALL ONION DICED
1 CUP KETCHUP
1 * lb. GROUND BEEF, BROWNED
GARLIC POWDER (DASH)
PEPPER TO TASTE
Deer Casserole
1 to 2 pounds of deer meat
3 or 4 large raw potatoes; peeled and sliced
2-10oz. Cans of vegetable beef soup
1-10oz. Can of cream of mushroom soup
1 large onion; diced
4-6 oz shredded cheddar cheese
Pepper and garlic salt to taste
Brown ground meat in skillet until done. Place sliced potatoes in bottom of casserole dish. Break ground deer meat on potatoes. Add garlic salt, diced onion, pepper and soups. Sprinkle cheese on top. Cover and bake at 325 for one hour or until potatoes are done
Venison Finger Steaks
This is a fast and easy recipe.
- 2 pound venison, fat and membrane removed.
- 1 cup Worcestershire sauce
- 1 quart peanut oil
- 2 cups all-purpose flour
- Salt to taste
- Louisiana hot sauce or ground cayenne pepper to taste
- Garlic powder to taste
- Onion power to taste
Cut the meat into 1-by-3-inch strips, making sure to cut across the grain (the meat will be more tender). Soak the strips in Worcestershire for about 30 minutes. Half fill a deep frying pot with the oil and preheat to 350 degrees. In a large mixing bowl, mix the flower with the seasonings. Dredge the venison in the spicy flour mix. Deep fry in the hot oil until the strips float and become golden brown, 2 to 3 minutes.
Yield: 4 to 8 servings
VENISON MEAT PIES:
1 pound ground venison1/2 cup onion, chopped
1/3 cup green bell pepper, chopped
3/4 cup water
6-ounce can tomato paste
1 1/2 ounce package dry spaghetti sauce mix
1/3 cup parmesan cheese
1 1/2 cup mozzarella cheese
1 deep-dish pie crustPreheat oven to 400 degrees. Brown venison in large skillet with green pepper and onion, cook about 2 minutes, and drain on paper toweling. Next stir in water, tomato paste and dry spaghetti-sauce mix. Sprinkle half of the parmesan cheese over the bottom of the pie shell, and spread half of the meat mixture over the cheese. Add one cup of mozzarella cheese over meat. Add rest of meat, and sprinkle rest of parmesan cheese on top. Bake on cookie sheet almost 15 minutes or until crust browns. Put remainder of mozzarella cheese on top, and return to the oven until the cheese melts. Makes 1 pie with four giant slices or six or eight small slices.You'll enjoy preparing two to four of these meat pies that freeze very well at a time. By cooking the meat sauce all at once, you shorten the time involved in making them.
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EASY AND DELICIOUS VEGETABLE VENISON SOUP
1 pound ground venison1/2 - 1 onion chopped1-2 tsp. garlic (minced)1 16-ounce can diced tomatoes1 can lima beans drained1 can French-sliced green beans drained (may have to substitute frozen French-sliced green beans)2 cans sliced carrots drained1 can whole kernel corn drainedgarlic powder, Italian seasoning, salt and pepperSaute meat, onion, and garlic in olive oil in skillet until onions are clear. Drain mixture on paper toweling. Then put meat mixture into crockpot. Add tomatoes to pot, and fill 1 can with water and pour in crockpot. Add next four ingredients, and stir. (If you have other vegetables left over from meals, add them too). Add meat (drained), and then Italian seasoning to taste. Add salt, pepper and garlic powder to taste. Cook on high for 3-4 hours in crockpot, or cook on low all day.(This recipe feeds a crowd, can be doubled and guadrupled easily and freezes well).
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