Today is Wednesday, and that means there's two days until the next 100 things will be posted. I'll be working my tail off tonight, tomorrow, and most of the day Friday. But as long as I get the items posted on Friday is over, all will be well.
My husband and his friends are hunters. One manages to bag a deer every time he goes hunting. That means we all have a lot of deer meat in the freezer. Now, I know a lot of people refer to deer as venison. We just call it "deer meat". I like the tenderloin and ground meat the best. But, you do have to think outside of the box to come up with different things. Last night, we experimented, and this will be a once a week thing. I suppose you could use deer, beef, turkey,bear, etc. Out of all of those, deer meat is better for you. No hormones, naturally grain (and garden) fed. Little to no fat content, so minimal shrinkage when you cook it, and it's full of protein.
The following is the casserole type dish we cooked last night:
2 boxes of Betty Crocker 3-cheese potatoes (or AuGratin, etc)
1 pound of ground deer meat
dehydrated chopped onions (50 cents at WM or a $$ store)
Butter or margarine
Cook the 2 boxes of potatoes according to directions (you will need milk and butter or margarine for the potatoes)
Brown the ground deer and add the dehydrated onions, salt, and pepper to your taste.
When the potatoes are just about done, remove the from the oven and stir in the ground meat. Put back in the over and bake until the top starts to brown. Remove from oven and let sit for 20-30 minutes.
Serve with glazed carrots, a salad, and your choice of bread.
I was surprised that the casserole turned out as well as it did. You can reheat the leftovers, if you have any. We didn't.