Venison - Vegetable Bake - Sl 12 87 Recipe




Venison - Vegetable Bake - Sl 12 87 Ingredients

2 lb smoked venison sausage
1 small onion, thinly sliced
14 1/2 oz can stewed tomatoes
1 tsp dried whole oregano
1/4 tsp pepper
4 medium potatoes, thinly sliced
4 medium carrots, thinly sliced

A Recipe for
Venison - Vegetable Bake - Sl 12 87

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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Venison - Vegetable Bake - Sl 12 87

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Venison - Vegetable Bake - Sl 12 87 Directions

: Remove casing from sausage, and discard. Brown meat in a large,
lightly greased skillet over medium heat, stirring to crumble. Remove
sausage, and drain well, reserving drippings in skillet. Saute onion
in drippings; drain well, and discard drippings. Combine onion,
tomatoes, oregano, and pepper in skillet. Simmer until thoroughly
heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish.
Top with carrots. Sprinkle sausage over carrots; spoon tomato
mixture over sausage. : Cover with aluminum foil. Bake at 350F for
45 minutes. Yield: 8 servings.

Note: Thinly sliced Polish sausage may be substituted for venison
sausage, if desired.

Ann Temple Keuhler of Texas, in December, 1987 "Southern Living".
Typos by Jeff Pruett. From: Date:

Serves: 8

 

 

 

 

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Venison - Vegetable Bake - Sl 12 87 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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