Announcement

Collapse
No announcement yet.

Deer meat corn bread

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Deer meat corn bread

    1 pound ground venison
    1 teaspoon dried oregano leaves, crushed
    3/4 cup picante sauce
    1 can (about 8 ounces) tomato sauce
    1 can (about 16 ounces) whole kernel corn, drained
    4 ounces shredded cheddar cheese (about 1/2 cup)
    1 package (about 8 ounces) corn muffin mix
    Preparation

    Cook the venison and oregano in a 10 or 12-inch skillet over medium-high heat until the venison is well-browned, stirring often to break up the meat. Pour off any fat.
    Stir the picante sauce, tomato sauce, and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the venison mixture into a 2-quart shallow baking dish.
    Mix the corn muffin mix according to the package directions. Spread the batter over the venison mixture.
    Bake at 375° F for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.

    #2
    Sounds good.

    Comment


      #3
      That does sound good

      Comment


        #4
        Sounds awesome! Saving this one.

        Comment


          #5
          Opening day dinner can't wait

          Comment


            #6
            Sounds delicious!

            Comment


              #7
              Originally posted by pilar View Post
              Opening day dinner can't wait
              Opening day was 3 weeks ago

              That does sound good.

              Comment

              Working...
              X