I was given some Venison Mince in the weekend, and have never tried it before (minced that is). Would I just make a usual meatloaf recipe?? Any ideas please would be appreciated. Cheers Irene

Hi Irene,
My brother gives me venison mince occassionally. its very nice for any of the things you normally make with mince. Bolognaise, meatloaf, stew, venison pie, thai spicy beef salad (larb).
Hope this helps
Kindest Regards
Lisa

thanks for that Lisa, I thought so, but wasn't too sure. You have a great week.

What about some nice homemade Venison meat patties for the BBQ. I make my Beef ones with mince, tomato chutney sauce, worcestershire sauce, sweet chilli sauce, egg, breadcrumbs, and chopped onion. Fresh herbs (optional). You could free flow them for WHEN the weather improves!!!!!!!!!
All the best,
Raewyn G:p

I do not possess a bbq Raewyn !!! But I will use that recipe and make a meatload

Irene, do you have a frypan?:} You could use that or a grill!
Whatever, do enjoy your venison.
Regards,
Raewyn:p

Heres a few I have on file I cook regularily:

VENISON CASSEROLE

1 pound ground deer meat
3 or 4 large raw potatoes; peeled and sliced
1-10oz. can of vegetable beef soup
1-8oz. can of cream of mushroom soup
1 small onion; diced
pepper and garlic salt to taste

Place sliced potatoes in bottom of casserole dish.
Break ground deer meat on potatoes.
Add garlic salt, diced onion, pepper and soups.
Cover and bake at 325ºF for one hour or until potato's are done.
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Venison Soup

Tbs. butter
1 cup sliced carrots
1 chopped onions
½ cup chopped green pepper
1 lb. venison burger or ground beef
2 cups tomato juice
1 cup diced potatoes
1 ½ tsp. salt
1/8 tsp. black pepper
1/3 cup plain flour
4 cups milk
1 Tbs. sugar

Melt butter in large 2 quart saucepan: add onion, carrots and green peppers, cooking until tender. Add burger: cook until crumbly. Stir in tomato juice and potatoes, add salt and pepper and sugar. Cover, cook on low heat until vegetables are tender, 25-30 mins. Combine flour with 1 cup milk, stirring until smooth. Stir into soup mixture: add remaining 3 cups of milk. Heat, stirring frequently, do not boil.
Serve with crunchy bread.
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Venison Stuffed Peppers

6 large yellow, red or green peppers
10 cups water
3 cans (14 1/2 oz. each) diced
tomatoes, undrained
1/4 cup packed brown sugar
1 1/2 lb. lean ground venison or
(substitute)
2 cups cooked brown rice pilaf or
brown rice
2/3 cup seasoned dry bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon Mrs. Dash all natural
seasoning
1 teaspoon hot red pepper sauce

Heat oven to 350 F. Cut 1/2 inch slice from top of each pepper, reserving tops. Remove and discard seeds and membrane. Cut and discard thin slice from bottom of each pepper to allow pepper to stand upright. (Do not cut hole in bottom of pepper.) In 6 quart Dutch oven or stockpot, bring water to a boil over medium high heat. Add peppers. Cook for 3 to 5 minutes, or until peppers are tender crisp. Remove peppers from water. Drain. Arrange peppers upright in 13x9 inch baking dish. In medium mixing bowl, combine tomatoes and sugar. In large mixing bowl, combine 1 cup tomato mixture and remaining ingredients. Spoon about 1 1/4 cups meat mixture into each pepper. Top with reserved pepper tops. Pour remaining tomato mixture around peppers. Bake for 1 to 1 1/2 hours, or until meat is firm and no longer pink
*******************************************************
Venison Bologna

3lbs ground vension
2lbs ground sausage
5tsp morton tender quick cure
2 1/2 tsp mustard seeds
1 tsp hickory smoke salt
2 1/2 tsp black pepper
2 1/2 tsp garlic salt or powder

mix well, shape into 2 - 3 rolls and wrap in wax paper.
refrigerate for 2 days.
take paper off and put on wire rake or broiler pan and set oven to 350*.
bake for 1 hour and turn over and bake for additional 1/2 hour

**********************************************************

Camp Fire Stew


5 large potatoes
1/2 lb ground round/ or venison
can of whole kernal corn
green pepper, onion, salt and pepper to taste

Slice potatoes. Brown meat w/onion (diced) and diced pepper until hamburger is well done.
Drain.
Place corn and potatoes into pan and simmer until potatoes are browned.
Mix hamburger into the potato pan and simmer it all together for 5-10 minutes

thanks for those recipes Crystal. I still have another lot in the freezer, so will decide on one of yours for the next lot. What I did with this lot, is make a yummy meatloaf (I think my breath is slightly (?) garlic today - poor customers), then I put a layer of spuds in the crockpot with the meatloaf on top. (as per a previous crockpot thread thank you to that person!!). Well it was so yummy, the potatoes had the meatloaf taste all through them, and walking in last night, the kitchen had such a yummy smell. First time I have tried venison mince and I was most impressed.