| previous | next |
Title: Venison - Vegetable Bake - Sl 12/87
Categories: Entree Game Casserole Southern
Yield: 8 Servings
| 2 | lb | Smoked venison sausage |
| 1 | sm | Onion; thinly sliced |
| 14 1/2 | oz | Can stewed tomatoes |
| 1 | ts | Dried whole oregano |
| 1/4 | ts | Pepper |
| 4 | md | Potatoes; thinly sliced |
| 4 | md | Carrots; thinly sliced |
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.
| previous | next |