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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| Calvin Trillin |
This Recipe for Venison - Vegetable Bake - Sl 12 87 is one of thousands in the Recipes-to-go Meat Cookbook.
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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| Rosamond Richardson, English cookery author |
This is a recipe for Venison - Vegetable Bake - Sl 12 87 from the recipe cookbook of Recipes-to-go (Meat)
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: 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
Venison - Vegetable Bake - Sl 12 87 Recipe brought to you by Recipes To-Go