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Title: Venison Eggplant Casserole with Sour Cream Sa
Categories: Game Casserole
Yield: 1 Servings
| VENISON EGGPLANT CASSEROLE | ||
| 1 1/2 | lb | GROUND VENISON |
| 3 | lb | EGGPLANT (approx. 2 large) |
| 1/4 | c | OLIVE OIL |
| 2 | md | ONIONS, chopped |
| 1 | Clove GARLIC, minced | |
| 1 | c | PARMESAN CHEESE, grated |
| 1 1/4 | ts | SALT |
| 1/4 | ts | PEPPER |
| 1/2 | ts | NUTMEG |
| 1 | ts | BASIL (dried) |
| 2 | EGGS, beaten | |
| SOUR CREAM SAUCE | ||
| 3 | tb | BUTTER |
| 3 | tb | FLOUR |
| 1/4 | ts | SALT |
| 1 1/2 | c | MILK |
| 1 | c | SOUR CREAM |
CASSEROLE: Peel eggplant. Cube eggplant flesh. Toss with salt and allow to drain in a colander for 1/2 hour.
Saute the eggplant in 2 TBS oil, stirring often until tender (about 15 minutes). Remove from skillet and set aside.
In same skillet, saute onion and garlic until limp. Add the venison, cooking until browned. Stir in cheese, salt, pepper, nutmeg, basil and eggs. Stir in cooked eggplant.
Spoon eggplant mixture into a 2-quart, greased, casserole dish. Bake, uncovered, in a preheated 350-degree oven for approximately 1 hour. Serve with sour cream sauce.
SOUR CREAM SAUCE: Melt the butter. Blend in flour and salt; cook briefly to get rid of the "raw" taste of the flour (about 1 minute--DO NOT brown). Whisk in the milk and cook, stirring constantly, until mixture thickens. Just before serving, stir in the sour cream. Add some additional cheese to the sauce if you'd like.
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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