Venisonzucchinibake Recipes

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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.

BAKED SPAGHETTI WITH VENISON



Baked Spaghetti with Venison image

This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.

Provided by Kandicegibson

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h5m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package angel hair pasta
2 tablespoons olive oil
1 pound cubed lean venison
1 small onion, diced
1 bell pepper, diced
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 teaspoon garlic salt
1 ½ teaspoons dried dill
1 ½ teaspoons dried marjoram
1 ½ teaspoons Italian seasoning
4 ounces shredded Mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
  • Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g

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