Question: Anybody ever use ground venison for lasagna ? - Page 2
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  1. #21
    RIP Ronhop's Avatar
    Join Date
    Aug 2006
    Rock Island, IL


    Quote Originally Posted by Ky-Archer View Post
    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
    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 !

    Proud member of the F.B.S.A.

    Official turkey baster and member of the FBSA R-100 eating team....

  2. #22
    Uncle Sam's Canoe Club SandSquid's Avatar
    Join Date
    Aug 2008


    Quote Originally Posted by Ronhop View Post
    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.

    Gone camping in the mountains of Afghanistan.
    Will return sometime in early/mid 2012.

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