Title: Muffin-Topped Venison Casserole
Categories: Game Casserole Mushroom
Yield: 1 Servings

CASSEROLE
1	lb	GROUND VENISON
3	oz	MUSHROOMS, chopped
2	tb	VEGETABLE OIL
1/2	c	ONION, chopped
1/2	c	GREEN ONION, chopped
1	ts	SALT
1/4	ts	PEPPER
8	oz	TOMATO SAUCE
2	tb	LEMON JUICE
MUFFIN BATTER
1	c	ALL-PURPOSE FLOUR
1 1/2	ts	BAKING POWDER
1/4	ts	SALT
1	tb	SUGAR
1/2	c	MILK
1		EGG
2	tb	OIL or SHORTENING (melted)

Preheat oven to 400-degrees.

Drain mushrooms, reserve liquid. Combine mushrooms with oil, onion, green pepper, salt, pepper and saute over moderate heat approximately 5 minutes or until veggies are tender. Add venison and cook, stirring until meat loses its red color. Remove from heat. Add tomato sauce, lemon juice and mushroom liquid. Pour into a 2-quart, greased, casserole.

Prepare muffin recipe and cover meat mixture with muffin

To make muffins: Sift together flour, baking powder, salt and sugar--set aside. Combine milk, egg and oil. Beat at medium speed with an electric mixer until blended--approximately 30 seconds. Add flour mixture and beat just until moistened--DON'T overbeat! Pour batter over meat mixture. Bake in a preheated 400-degree oven for 25 minutes.

You can make this, using ground beef too...still good.

Ground venison, run twice through the grinder (and only AFTER freezing, never before), may be used in all the varied ways of using hamburger. This is easily the most versatile form in which to use venison, and one that disguises a variety of of shortcomings in the meat--from excessive age and lack of fat to an overly strong flavor. Grinding venison into hamburger is the ultimate tenderizer.

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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