By Abby Baker and Emily Topper
With hunting season underway, it can be tough to come up with new, delicious recipes for dinner. Luckily, we’ve got you covered with these venison dishes that are sure to delight.
VENISON MEATLOAF
Submitted by Kelly Wilson
This twist on a classic meatloaf dish is sure to pack a punch of spice into every bite.
INGREDIENTS
1 pound ground venison
1 cup Panko, or ground saltines
1 small onion, finely diced
1/2 cup salsa
1/4 cup ketchup
3 tablespoons mustard
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco
1/3 cup brown sugar
1 egg
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
DIRECTIONS
1. Combine ingredients in a large mixing bowl.
2. Place ingredients onto greased baking sheet.
3. Form mixture into a long loaf.
4. Squirt ketchup on top of loaf.
5. Bake at 375 degrees for one hour.
VENISON STEAK
Submitted by Debbie Ouzts
If you want a steak in a sweet marinade with a rich flavor, be sure to try this venison recipe for a surefire hit.
INGREDIENTS
1 1/2 to 2 pounds of venison steak
2 1/2 cups dark brown sugar
1/2 cup white sugar
2 cups regular soy sauce
DIRECTIONS
1. Mix sugars and soy sauce in medium-sized bowl.
2. Pour into a gallon Ziplock bag.
3. Pound the venison, then place in bag.
4. Soak overnight.
5. Take out ad wrap bacon around each steak.
6. Grill as normal.
VENISON AND MUSHROOM LASAGNA
Submitted by Shelia Schmidt
Within the first few bites, your friends will be begging for your venison and mushroom lasagna, which is as easy to make as it is delicious.
INGREDIENTS
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/4 cup milk
1 pound ground venison
2 cups mushroom Italian sauce or favorite spaghetti sauce
9 lasagna noodles, cooked and drained
1 cup shredded Italian blend or mozzarella cheese (about 4 ounces)
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Stir the soup and milk in a small bowl until the mixture is smooth.
3. Cook the venison in a 10-inch or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
4. Stir in the sauce.
5. Layer half the venison mixture, three noodles and 1 cup soup mixture in an 11-by-7-by-2 inch baking dish.
6. Top with the remaining venison mixture, the noodles and soup mixture.
7. Sprinkle with cheese. Cover the baking dish.
8. Bake for 30 minutes or until lasagna is hot. Uncover the baking dish.
9. Heat the broiler. Broil four inches from the heat for two minutes, or until the cheese is golden brown.
10. Let stand for 10 minutes.
VENISON WRAPS
Submitted by Sandy Woodard
Whether you use them for a skewer-sized appetizer or a full-fledged meal, these venison wraps are the perfect recipe for any of your fall parties.
INGREDIENTS
1 deer blackstrap, cut into 1/4 inch pieces.
2 jars mild banana peppers
2 bottles Italian dressing
2 1-pound packages of bacon, cut in half
1 package skewers
DIRECTIONS
1. Place the banana peppers inside the skewer-sized amount of meat and wrap with bacon. Put on skewer stick.
2. Place in large metal pan and cover with Italian dressing.
3. Marinate three to four hours, or overnight.
4. Grill until done.
Contact Emily Topper at etopper@plantcityobserver.com.