If so what was the mixture consisting of ?
I have a couple of packages of ground venison left from last year, no pork or anything mixed in. I could use just that or mix some pork shoulder in. Just wondering since I never tried to use it in lasagna...

Normally when I make lasagna I brown and drain ground beef until it's BROWN, not just grey. It usually has little moisture left in it. I drian it repeatedly through a strainer. I also use dried cottage cheese instead of ricotta. I find that you cannot tase the difference but the lasagna is much more firm and less watery when it's done.

Thanks, Ron

MMMMMMMmmmmmmmmmmmmmmmmm.....

I'll be thawing some out tommorow!

MMMMMMMmmmmmmmmmmmmmmmmm.....

I'll be thawing some out tommorow!

Hey NY911, you're supposed to give me some advice on teh meat mixture man.... :laugh:

That's OK, I'll just wing it on the meat mixture.... :peace:

I like lasagna when it's NOT slopping all over your plate like Chef-Boy-Are- You-Crazy-For-Eating-This-Slop. :laugh:

I like to make it with minimal pasta sauce and then slather heated pasta sauce on it after it's cut and on the plate... Some warm garlic/cheese bread works well too if you like that kind of thing.

I'll post my regular recipe tonight or tomorrow and you can try it out.
You need to find dried cottage cheese though. I have my local market get it from their dairy distributor and I just buy a few 16 oz packages of it and freeze it. It's pretty cheap (in the scheme of things)...

That's damn good eating.... I just never tried it with venison.

Ron

Never tried with just plain ground venison but I usually make sevral pounds of Italian sausage out of some venison every year. I mix the venison with pork shoulder butts and Italian sausage seasoning. I can tell you right now it makes some killer lasagna and also speghetti....:peace:

I dont cook from scratch much but it works good in hamburger helper..........:D :D

Never tried with just plain ground venison but I usually make sevral pounds of Italian sausage out of some venison every year. I mix the venison with pork shoulder butts and Italian sausage seasoning. I can tell you right now it makes some killer lasagna and also speghetti....:peace:

Yeah I do mix italian seasoning with my ground beef along with pasta sauce. And I put pasta sauce on top and cover it in foil to keep the noodles from drying out. I just use very minimal sauce to keep the extra moisture down.

Ron

I dont cook from scratch much but it works good in hamburger helper..........:D :D

JC, HH and I have been friends since my very early college days although I love to cook from scratch.
Onion and mayo sandwhiches.... Yummmm and cheap.....

Ron

My wife made this last night....I have leftovers for ALLLLLLLLLLLLLLLLLLLL week....it's very yummy!:rockon: :rockon: :rockon:

My wife made this last night....I have leftovers for ALLLLLLLLLLLLLLLLLLLL week....it's very yummy!:rockon: :rockon: :rockon:

Leftovers all gone.....5 square meals of this....unbeleivablely good. :amen:

Leftovers all gone.....5 square meals of this....unbeleivablely good. :amen:

Hey NY, what recipe did she use ?
I never did get around to posting my normal recipe....

Glad it was good. Lasagna is sounding better and better to me right now...

Ron

48down & I use venison for almost anything. I have several friends that refuse to eat venison....... till after I tell them. Imagine their surprise when I let them know that the lasagna, chilli, roast, steak, whatever was venison. They don't complain now.

48down & I use venison for almost anything. I have several friends that refuse to eat venison....... till after I tell them. Imagine their surprise when I let them know that the lasagna, chilli, roast, steak, whatever was venison. They don't complain now.

Good for you. I do that all the time, but the thing is I don't tell anyone... I just laugh inside as my family thinks I'm insane for harversting and eating deer, while they are raving about my venison chili... :laugh: Cracks me up...

Ron

I dunno..........I was out mowing the lawn/leaves drinking beer...I came inside and the frozen hunk of deer burger was turned into lasagne....

:rockon:

Nope, but we make spahgetti with it.:cool: Good stuff.:rockon:

Good for you. I do that all the time, but the thing is I don't tell anyone... I just laugh inside as my family thinks I'm insane for harversting and eating deer, while they are raving about my venison chili... :laugh: Cracks me up...

Ron

I hear you. Some people I tell, some I don't just depends on how much they go on and on and on and on about how they would NEVER eat venison....:decision: so I love telling them... you just did. Those are the people that NOW ask me for jerky or smoked sausage, or Italian sausage every year. Got to love converting the masses:lol:

I hear you. Some people I tell, some I don't just depends on how much they go on and on and on and on about how they would NEVER eat venison....:decision: so I love telling them... you just did. Those are the people that NOW ask me for jerky or smoked sausage, or Italian sausage every year. Got to love converting the masses:lol:

Yeah nativegrl it's funny.

The thing is that my family don't have a clue because I never told them... :laugh: I brought jalapeno-cheese deer sausage to a holiday gathering this past holiday year and they would not touch it after to told them waht it was. The thing is that I brought venison chile for an afternoon 'snack' between beers and meals and football games.

I just laughed to myself, especially while I watch my younger pompous yuppy brother lap down 2-3 helpings of venison chilie while he rags on me for "killin Bambi" and trying to serve it to him and their family.... And, to make it funnier, his wife has like 5 or 6 brothers that live to hunt whitetails. They are way more into it than even I am...

Sometimes you are better off just not saying anything. I have a good story about Italian prepared 'beaver' sammiches too.... That beat beef hands down....

Good luck to you and yours this season.

Ron

I use ground venison with no fat and my wife says she is ruined for anyone elses lasagna now.

I mix riccotta with 2 eggs and shredded parmesan and also get a drier lasagna this way, which my wife prefers.

My husband and I eat 2 to 3 deer a year and much of it is ground.

We process our own deer and mix nothing with the ground. When you have the best meat, why mess it up with anything inferior? One time I ran out of deer and used some ground beef for chili and my husband asked me what in the world did I do to mess up the CHILI??

I use my ground deer for burgers, spaghetti, tacos, chili, you name it. The only thing I have found that we don't like is meatloaf with straight ground deer.

I have a recipe that we really like, especially in the winter.

Taco Soup

Brown 2 lbs of ground deer
In a large pan, add
deer
1 can dark kidney beans
1 can light kidney beans
1 pkg dry taco mix
1 pkg dry Italian dressing mix
1 can diced tomatoes (I like the ones with hot peppers)
1 cup water

Simmer for about 30 minutes on medium heat

Then add
1 can whole kernel corn (drained)
1 large chopped onion

Simmer another 10 minutes

Serve with Nachos, a spoon of sour cream and some shredded cheese

Of course, you can increase or decrease the quanities to suit your taste, but it is really filling and something new to take to those get togethers where everyone brings the same chip and dip or little sausages in BBQ sauce!

Good luck!

My husband and I eat 2 to 3 deer a year and much of it is ground.

We process our own deer and mix nothing with the ground. When you have the best meat, why mess it up with anything inferior? One time I ran out of deer and used some ground beef for chili and my husband asked me what in the world did I do to mess up the CHILI??

I use my ground deer for burgers, spaghetti, tacos, chili, you name it. The only thing I have found that we don't like is meatloaf with straight ground deer.

I have a recipe that we really like, especially in the winter.

Taco Soup

Brown 2 lbs of ground deer
In a large pan, add
deer
1 can dark kidney beans
1 can light kidney beans
1 pkg dry taco mix
1 pkg dry Italian dressing mix
1 can diced tomatoes (I like the ones with hot peppers)
1 cup water

Simmer for about 30 minutes on medium heat

Then add
1 can whole kernel corn (drained)
1 large chopped onion

Simmer another 10 minutes

Serve with Nachos, a spoon of sour cream and some shredded cheese

Of course, you can increase or decrease the quanities to suit your taste, but it is really filling and something new to take to those get togethers where everyone brings the same chip and dip or little sausages in BBQ sauce!

Good luck!

yummy....:biggrin1: :laugh:

Heck, i'd eat venison ice cream..lol

My husband and I eat 2 to 3 deer a year and much of it is ground.

We process our own deer and mix nothing with the ground. When you have the best meat, why mess it up with anything inferior? One time I ran out of deer and used some ground beef for chili and my husband asked me what in the world did I do to mess up the CHILI??

I use my ground deer for burgers, spaghetti, tacos, chili, you name it. The only thing I have found that we don't like is meatloaf with straight ground deer.

I have a recipe that we really like, especially in the winter.

Taco Soup

Brown 2 lbs of ground deer
In a large pan, add
deer
1 can dark kidney beans
1 can light kidney beans
1 pkg dry taco mix
1 pkg dry Italian dressing mix
1 can diced tomatoes (I like the ones with hot peppers)
1 cup water

Simmer for about 30 minutes on medium heat

Then add
1 can whole kernel corn (drained)
1 large chopped onion

Simmer another 10 minutes

Serve with Nachos, a spoon of sour cream and some shredded cheese

Of course, you can increase or decrease the quanities to suit your taste, but it is really filling and something new to take to those get togethers where everyone brings the same chip and dip or little sausages in BBQ sauce!

Good luck!

Boy, that sounds really good....

Thanks for posting !

Ron

If so what was the mixture consisting of ?

based upon your inquiry I just made a test batch...
1 Lb. Williams "hot" sausage
1 Lb. Williams "Extra Sage" Sausage
4 Lb. ground venison....

Started by cooking off the "Hot" sausage in a big stock pan and scooping out the meat and leaving the grease and then cooking the "Extra Sage" in the same pan. Them browned the venison in the said grease, then made my red meat sauce with all the meat in that pan as normal.

Kids have been gobbling it up like crazy! We have gone through 2 "bread loaf" pans of it already and are getting ready to cut into the big pan, next. I had hoped to cut a bunch up and vacuum bag it for the freezer but it may not make it that far.