Venison Zucchini Bake Recipes

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VENISON BURGER BAKE



Venison Burger Bake image

Forget about Meatless Mondays. I'd prefer to celebrate Monday with this venison burger bake topped with cornbread Stove Top® stuffing.

Provided by nevadafoodies

Categories     Venison Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 (6 ounce) package cornbread stuffing mix (such as Stove Top®)
1 ½ cups hot water
8 tablespoons butter, divided
1 pound ground venison
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced mushrooms
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
  • At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
  • Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
  • Remove from the heat and top with cornbread stuffing.
  • Bake in the preheated oven until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 28.1 g, Cholesterol 122 mg, Fat 29.1 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 1018.4 mg

VENISON ZUCCHINI BAKE



Venison Zucchini Bake image

Also known as: "Guwakaan Dleeyí & Dzísk'w Dleeyí" From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables work towards your goal of eating 5 fruits and vegetables each day. Serve this dish with cornbread or whole grain rolls, and you've got the makings of a terrific meal."

Provided by Uncle Dobo

Categories     Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb venison or 1 lb moose sausage, ground
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon dried parsley
1 (10 1/2 ounce) can tomato soup
4 cups canned tomatoes, crushed
1 (10 inch) zucchini, sliced
2 eggs, beaten
cornmeal, for dredging
wheat germ, for dredging
Grape-nuts cereal, dredging
salt and pepper
vegetable oil (for frying)
2 cups reduced-fat cheddar cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Brown venison or moose sausage with onion. Add green pepper, oregano, parsley, basil, garlic, tomato soup, and canned tomatoes. Simmer for 30 minute.
  • Mix together 1 part cornmeal, 1 part wheat germ, and 1 part Grapenuts cereal to make the coating you're going to dredge the zucchini inches.
  • Dip zucchini slices in beaten egg, then in combination of cornmeal, wheat germ, and cereal, salt & pepper. Fry in just a little oil in non-stick fry pan until brown & crispy.
  • In 9 x 13 baking pan, place a layer of fried zucchini, then a layer of shredded cheese, then a layer of meat sauce. Repeat until you reach the top, ending with a layer of low fat cheese.
  • Sprinkle top with breadcrumbs and bake at 350 degrees until bubbling, about 20-30 minute.

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