As I'm sure I have mentioned before, I love a casserole. You can turn just about anything into a casserole. Tonight I turned ground ve...
First of all, before we get started on the sausage egg roll, and orange Asian dipping sauce recipes I want to say that I loooove the...
As I'm sure I have mentioned before, I love a casserole. You can turn just about anything into a casserole. Tonight I turned ground venison (deer) into a casserole. Casseroles are great for cleaning the fridge out of leftovers, and are usually fairly easy to make. If I were teaching someone to cook, I think one of the first dishes I would teach would be casseroles. Anyone can make a casserole.
I was watching "The Chew" today, and they were discussing casseroles, and what each person thought a casserole consists of. One thought casseroles always had to have Campbell's soup, another thought a casserole always had to have cheese. What do you think is a required ingredient in a casserole?
I personally think anything can be a casserole, but it has to have cheese.. But I am a cheese lover so I put cheese on like I put Franks Red hot on.. I put that shit on everything.
Tonight's casserole is made from a mixture of ground pork and ground venison. The deer meat was ground with bacon so it was ground bacon/venison to start with, and I kicked it up a notch with the ground pork. You want to add fat to your deer meat no matter the cut because it is a very lean meat and just isn't good without the added fat.
I also don't like the smell of venison cooking. For me you have to pair deer meat with very strong and very aromatic ingredients or that smell will stay in your house for days. I don't mean to sound down on deer meat. Deer meat is awesome cooked right. But if you have never cooked it then I would advise doing some research on techniques and tricks, and recipes.. Read lots of recipes, see what they have in common, then go from there.
The strong flavors I paired with the ground deer tonight were lot's of onions, strongly brewed black coffee, garlic, basil, Worcestershire sauce, chili powder, franks red hot, Those smells are far more pleasant to me and will over power that deer smell easily.
The girls aren't here to try out the venison casserole but it is hubby approved, and also approved by the two sons so winner winner ground deer dinner..
After the casserole recipe scroll down and you will find a bonus recipe in this post. I didn't get pics so I'm not giving it its own post, but it's an oven recipe for deer onion rope sausage. It includes beer and some other things and they loved it too.
Venison (deer) casserole
1 lb ground venison (deer)
1/2 lb ground pork (chicken or pork sausage will work too)
2/3 cup diced yellow onion
1/4 cup diced jalapenos ( I didn't use the jalapenos this time but usually do)
1 can whole kernel corn drained
1/4 stick butter
1/3 cup strong black coffee
3 tbsp Worcestershire sauce
1 1/2 tbsp minced garlic
2 tbsp chili powder
1 tbsp sweet basil
1-1/2 tbsp black pepper
1-1/2 cups ketchup
1/4 cup franks red hot
1 tsp sugar
1/4 cup ranch powder
1/3 cup chicken broth (optional - see notes after recipe)
1 bag frozen home style fries (tater tots, or hash browns work well here too)
1 1/2 cups shredded cheddar cheese (for top)
give these ingredients a good stir and cook for about 1 1/2 to 2 minutes over medium high heat (between 6 and 7 on my electric stove) Just until hot, onions will not be done at this point
add ground venison, and ground pork and cook until meat is mostly brown but you still see some pink in it.. add your corn, jalapenos, black coffee, Worcestershire sauce, continue cooking until meat is fully cooked stirring frequently
In separate bowl mix ketchup franks red hot and 1 tsp sugar, and ranch powder and set aside
line a casserole dish with french fries or hash browns (even layer) pour meat and all of its drippings over fries evenly
Pour the ketchup mixture over that layer
top with cheese
bake uncovered for 35 minutes at 400 degrees or until cheese is brown.
add parsley or jalapenos for garnish (optional)
Recipe notes and variation
this recipe can be used with any ground meat but if using beef Id back off the pepper, chili powder, and Worcestershire sauce a little
ketchup mixture can be stirred into meat instead of added as another layer if you chose
your meat mixture should have plenty of liquid for the fries on bottom to absorb most liquid and still leave you with a moist but not soupy casserole, If your meat mixture seems a little dry add the chicken broth if it seems OK leave this off.. (if you have ever made tacos from a seasoning package your liquid to meat ratio should look similar to that when you have just added the water. If you aren't sure leave it off try it and learn from it what to do next time.. In my opinion is far better to have fries that are too dry than too soggy... you can always add ketchup or some other sauce if its too dry.. Not much you can do with too soggy,
Some other add-in, or topping ideas are, black beans, salsa, Rotel, diced tomatoes, diced bell peppers, pepper jack cheese, pimentos, chick peas, french fried onions on top, crushed chips, crackers, or bread crumbs, crumbled bacon, green peas, (just be mindful of liquid content no one likes soggy fries)
All of my recipes are easy and very versatile.. So, experiment, share your ideas and results, Id love to know..
Now for that bonus recipe
Venison (deer) onion rope sausage in the oven
1 lb venison (deer) onion rope sausage
1 yellow onion sliced into fairly thick slices
1 red bell pepper sliced
1 green bell pepper sliced
1 tbsp minced garlic
1/2 stick butter
1 can miller high life beer
1 tsp onion powder
1/2 tbsp chili powder
3 tbsp Worcestershire sauce
2 tsp red pepper flakes
1/3 cup franks red hot
1/4 cup grape jelly
1 tbsp black pepper
1 tsp celery salt
2 tbsp Italian dressing powder
salt to taste (you won't need much because of the salt in the Worcestershire and celery salt)
melt butter, add all dry spices (onion powder, chili powder, red pepper flakes, black pepper, and celery salt, Italian dressing powder mix) give it a good stir until its heated through
Slice sausage rope into equal length pieces.. (I cut mine into about 3 inch slices)
when butter and spices are heated add beer, Worcestershire and minced garlic, and grape jelly and give another good stir to mix well and jelly had liquefied.
add all other ingredients (onion, peppers, sausage)
stir and simmer for about 2 minutes on medium low (about 4 or 5 on my electric oven)
cover and pop mixture into a preheated 350 degree oven for about 1 hour
remove lid adjust temperature to 400 degrees and cook and addition 20-30 minutes or so to reduce some of the liquid
then serve the juices are good sopped up with bread, toast, or over egg noodles or rice.
Grape jelly you say?? Yes... It's no different than adding red wine, except it doesn't have the alcohol content. This recipe already has alcohol in the beer you add so, grape jelly works perfectly here..
You could add any flavor jelly (jalapeno jelly might even be great here) I wouldn't recommend a jelly that has seeds tho.
miller high life beer could be substituted for another beer if you prefect a different flavor, even an apple ale might be awesome in this recipe
I think rosemary would lend itself very well to this dish too (I haven't tried that yet but I think it would be awesome)
mushrooms would be tasty in this dish, but if adding them I would add them closer to the end of cooking time, like maybe when you uncover the dish to bake a little longer.
My hubby loves Franks red hot as much as I do so he ate his with a side of franks for dipping, if you like it extra red hot you could add some to the side for dipping
a dipping sauce we enjoy here for rope sausage or anything really, is 1 cup franks red hot, to 2 tbsp ranch powder mixed well
I hope you have enjoyed my post.. I would love comments, corrections, constructive criticisms, compliments, anything you have to offer is welcome. It's nice to know someone read me..
Wishing you all a peaceful and happy evening from the plantation.
My son Chris He is a hard working fella, as I have mentioned before, he worked 2 jobs during deer season, and so he didn't get to do much hunting, I was looking like it would be a deer-less season for him, but the last day of the season he bagged himself a deer. It wasn't hunted and killed in the traditional way, He was out doing something else when he ran across this young buck.
It was as if God gift wrapped it for him. I guess after his months and months of skinning for everyone else in town, God thought he deserved one of his own, and here it was ready and waiting for him. Truthfully I didn't know if my son would have it in him to kill a deer. He is the kid who has brought home strays, and injured birds, and rabbits and tried to nurse them back to health. Never with much luck but not for lack of trying. But given that he has skinned deer for 2 seasons now, and given the fact that it was the kindest thing to do for this deer. His leg was broken, and he had some pretty gnarly injuries. He did it and tonight we enjoyed venison spaghetti. Thanks to God, and this deer who gave his life so we could have meat in our freezer. It is appreciated.
I am still curious about what was going on in this deer's life prior to this that would get him tangled in a fence that way.
So here is what the deer spaghetti looks like, and then Ill talk a little about deer meat and how to cook it.
If you are not familiar with deer meat, let me say that it has a certain "twang" for lack of a better word. It's not a bad flavor but if you are not used to eating it, you might not care for it. There are certain steps you have to take when cooking any wild game to take the gamey flavor out of it. I read somewhere once that the more scared a deer gets at the time of the kill the worse the gamey flavor can be. I don't know how much truth is in that statement, but it does make sense to me that it might be truth, when you get scared the adrenaline flows, and maybe part of that taste is what adrenaline tastes like.
With other cuts of meat the best thing to do is soak the meat in a salty milk brine for 24 hours before cooking.. It will tastes almost exactly like beef after that if prepared right. But you can't very well do that with ground venison. So what do you do with that?
Well, first, the processor offered a package that was ground venison with bacon, which came with bacon already ground into it, which helped alot, not only with flavor, but with fat content. (another thing you should know about cooking deer is that it has very little fat and fat is flavor. you always want to add some fat source to venison.)
The next thing you need to know is deer meat has a very strong flavor, so you want to pair it with very strong flavors. If you don't your deer meat will over power the other flavors in your dish and it wont be as yummy as it otherwise might be. If I had to compare the taste of deer meat to some other thing, I think I'd compare it to burnt.. To me deer meat has a subtle taste of something that scorched to the bottom of your pot and you try to serve anyway without scraping up the bottom of the pot but everyone still gets that burned flavor anyway. To me it tastes like that.
So my deer cooking tips are these..
If you have a no ground cut of deer meat, always soak the venison in a VERY salty milk bath for 24 hours before cooking. then rinse very well (I was in my 30's before i realized venison and deer were the same thing.. :P)
With ground cuts, add lots of fat and flavor...
Now, for what you came here for.. Well.. almost... I want to share a link with you first.. I was searching venison recipes when I stumbled onto this site that has lots on all sorts of game animals. It's worth a look.. brokenarrowranch.com
Now with all my rambling over let me tell you about this spaghetti. I made a huge pot of it, and am pleased to report there were no leftovers. I saw 2 plantationites go back for seconds, and baby Paisley gobbled it up too.
As i mentioned you want to add fat to deer meat because it has almost no fat. So the fat sources I used were butter, ground pork sausage, and italian dressing.. Why wouldn't I add italian dressing to an italian dish??
and then I added LOTS of flavor, onion, garlic, chili powder, sugar, worchestershire sauce, lots of basil, oregano, bay leaves.. just lots of yummy flavors
It's my experience that the foods that have the most flavor are the ones who have the most smell.. So.. The eyes might be the first critic of your cooking but the smell comes into play too, even before taste factors in.. Make it smell good!!!
I just went to put up leftovers and guess what... There are no leftovers...
So.. you ready for that recipe?? Cuz Im ready to give it to you, and all in one pot..
One Pot Venison Spaghetti
1 lb ground venison (deer;bacon mixture is what I used)
1/2 lb ground pork sausage ( jimmy dean mild ground sausage is what I used)
2 tbsp butter
2 tbsp italian dressing (shaken well)
1/3 cup chopped sweet onion
1 tbsp minced garlic
1 can petite diced tomatoes
2 tbsp dried basil ( I love sweet basil)
1/2 tbsp oregano
1 tsp chili powder
1/2 tsp porchini mushroom powder
2 1/2 tbsp white sugar
2 tbsp worchestershire sauce
2 large jars ragu spaghetti sauce (choice of flavor)
1 can hunts canned spaghetti sauce
2 hunts cans of water (or chicken broth)
1 small box spaghetti sauce broke into thirds
3 bay leaves
1 tbsp black pepper(ro to taste)
1 tbsp salt (or to taste)
cook low and slow
in cast iron skillet melt butter and add well shaken italian dressing, sweet onion, minced garlic, then ground venison and ground jimmy dean sausage and stir until meats are well combined and browned, add all other ingredients except pasta and simmer fr 10 minutes on low heat giving flavors a chance to form then add spaghetti pasta broken into thirds and dropped into sauce stirring frequentlybecause pasta will stick together i not stirred well. after all pasta has been added and mixed in well, cover with lid and simmer over low heat ( i use 3 on my electric oven) for 45 minutes to 1 hour until pasta is done.. when pasta i done dish is fully cooked.
This is a very saucy spaghetti so I would recommend serving with a garlic bread of some sort. We used hamburger buns butters with a mix of butter, sea salt and minced garlic from the fridge section of our grocery store and then sprinkled with parmesan cheese. and broiled for approx 8 to 10 minutes.. Trust me you want the bread.. lots of juices to sop up on that bread..
You can take the bay leaves out or proclaim the finder of the leaves is the one who will have luck for the next 24 hours.. My folks seem to enjoy feeling lucky for 24 hours but you do whichever...
First of all, before we get started on the sausage egg roll, and orange Asian dipping sauce recipes I want to say that I loooove these little dishes.. The the white dish was given to me by a friend, who is always so encouraging, and tries to stay upbeat even in the darkest of times. Bless her heart, her family just recently lost their home to a fire and even with losing her home to a fire only 10 days before Christmas, she has still managed to make me smile every day. I hope that if I am ever faced with a situation like the one she has been in that I can maintain even half as much of a positive attitude as she has been able too. That said, the second dish is the little cup with the orange sauce, is actually a measuring cup from an adorable little set of measuring cups my daughter picked up at Ross'. This cup is the 1/4 cup measuring cup the other 3 cups are different colors but look exactly like coffee cups.. Isn't it the cutest? I searched for a link I could share to either piece and was unable to find anything but if I do I will be sure to post it because everyone needs these dishes.
Now.. let's talk sausage egg rolls, and home made orange dipping sauce. I had just quit cooking for a while. My son had 2 jobs and wasn't getting home until midnight every night so he would have already eaten by the time he got here, my daughter working night would usually grab something on her break and not be hungry when she got home, my 14 year old son was perfectly happy to eat MC Donald's or hot pockets every night, and had a habit of coming into the kitchen to microwave something WHILE I was cooking supper and then not be hungry when food was ready, and hubby just pisses me off.. So there really hasn't been anyone here to appreciate my efforts, so I stopped. Well.. Deer season is over so son is not skinning deer every night any more, and the others gained a new appreciation for what Mom was no longer doing for them, so I am no longer on strike and back in the kitchen, and the sausage egg rolls and orange dipping sauce were a success.
I call meals like we had tonight, "appetizer night" I cooked several appetizer type foods and filled their plates with them, and no complaints, in fact I even got compliments. But this sausage egg roll, with orange Asian dipping sauce was the star of the show with the grown folks...
The entire menu was this.. I made the Hormel chili, Rotel tomatoes and Velveeta slow cooker dip over tortilla shells, I did the sausage and cabbage egg rolls, with the orange dipping sauce, and I did pepperoni and cheese egg rolls with marinara sauce for dipping. Something for every taste bud in the house, and being a home full of carnivores there was no lack of meat in the menu.
I wish I had gotten pictures of the pizza egg rolls and dip but I didn't. I wasn't even planning to mention them but here I am mentioning them. So let me just lay it out there as simply as I can...
Pepperoni pizza egg rolls
roll up and fry until golden brown and serve with spaghetti sauce or marinara sauce for dipping
- 4 or 5 pepperoni per egg roll
- approx 1/4 cup mozzarella cheese per egg roll
- dash of basil per egg roll
Cheesy Chili tomato slow cooker dip
- 1 can Rotel tomatoes,
- 3/4 block Velveeta cheese,
- 1 can Hormel chili,
put all in crock pot and simmer until ingredients are melted together.. serve over Frito's, Doritos, tortilla chips, over baked potatoes, over french fries, over tater tots, or any other way you can think of.. The sky is the limit on this one...
As for the pizza egg rolls, my 4 year old granddaughter came to me today and she said, "I like your food, and I want more, but its all gone." Bless her heart if I had had the ingredients to make a second batch I would have just for her. I think this is very similar to pizza rolls, minus the sauce, but I offered sauce for dipping,and satisfied the 4 year old in the process because she just likes her pizza plain. When we order takeout pizza we have to order a special pizza for her and me) no sauce extra cheese cuz we just aren't into sauce.
I guess by now, you are wondering why I'm rambling on about all these things you didn't come here for instead of getting down to business... Well.. OK.. OK.. Let me get to the reason you came here.. Those yummy sausage egg rolls with that Delicious orange dipping sauce.
I was worried that using just sausage in my egg rolls might make it a little breakfasty, and I didn't want that.. I toyed with the idea of mixing my jimmy dean mild sausage with ground pork to cut the sausage flavor, but I ended up not doing that and am pleased with the results. When I added the onion powder, the cabbage mixture, the chopped garlic, and the salt pepper and sesame oil it really didn't leave much of a breakfasty sausage flavor to the egg roll. It was just yummy good goodness. In fact I got very little "sausage flavor" to the egg roll at all.
I cooked my filling the night before and then put it into a colander inside a bowl over night wrapped in tin foil in the fridge. I'm a cat napper so I was up several times in the night and stirred it around and this gave it both time to cool, and time for any access liquid to drain out of it. So if possible I would recommend cooking your mixture over night and storing in the way until time to cook.
So, here is the sausage and cabbage egg roll recipe.. read on for the orange sauce recipe..
Jimmy Dean mild sausage egg roll recipe
1 tube Jimmy Dean tube sausage fully cooked
2 packages dole coleslaw mix
1 tbsp sesame oil
1 tbsp finely chopped garlic (I use the pre-chopped stuff in a jar)
1 handful ( approx. 1/8 or 1/4 cup) very finely chopped white onion
salt and pepper to taste (I used Hawaiian black salt cuz my Hannah bought it for me for Christmas but you can use whatever salt you have on hand)
add your ground sausage, onion, and garlic and cook until sausage is browned. add 2 packages of coleslaw mix and and all other ingredients and stir frequently for 1 to 2 minutes. Cut off heat and allow to cool in cooking pot. When cooking pot has completely cooled remove mixture to colander and place colander in a bowl large enough to allow for drainage and place covered in fridge for at least 2 hours.. over night is best. roll up and deep fry in approx 3-4 inches oil until golden brown.. server with dipping sauce of you choice or recipe that follows this one..
Orange Asian dipping sauce
1/4 cup soy sauce
1/4 cup white vinegar
1 1/2 tbsp sesame oil
1 tbsp toasted sesame seed
1/2 cup orange marmalade
1/3 cup water
1/2 tsp chopped garlic
1/3 tsp more or less to taste red pepper flakes
3 tbsp honey
1 1/2 tsp ginger powder
add all ingredients to pot simmer until mixture bubbles and orange marmalade is completely melted, then cut off heat and allow to cool 15 minutes before replacing to storage container and refrigerating over night.
The orange Asian sauce was a hit, I caught hubby not only dipping but trying to pour the sauce into the egg roll so.. that's a good sign ya'll, and I served him two each of the pepperoni pizza egg rolls and the sausage and cabbage egg rolls and he went back for a third on the sausage egg rolls, with the sauce. I won dinner tonight friends..
As I have said before I think egg rolls are an awesome vessel for anything you want to put in them, much like tortilla wrappers, and when I told my friend what I planned to cook, she had a brilliant idea for breakfast egg rolls that I plan to try so look for that recipe here soon.. Sausage and egg and cheese egg rolls. How yummy does that sound?
What do you put in your egg rolls? Would love to hear all about it in comments..
3 bean Chocolate Chili
- I love chili because it is such a versatile recipe. You can cook chili 7 days week and have a different dish every single time.
- You can change the meat, the seasoning, the type of peppers, the beans, you can add cheese, or.. well.. the sky is the limit. Here are some things you could do different than what I did..
- This recipe would work with ground chicken, turkey, pork, a mixture of any of the above, or with stew beef meat
- If you want a thicker chili you could substitute any of the beans above with a can of refried beans, or add them in addition to the ones listed
- if you like a spicier chili you could add jalapeno peppers or any other pepper you like
- This chili would be great served over Fritos, or tortilla chips, or even baked potatoes and served with cheese and sour cream and chives
- canned pumpkin is also a great addition to any chili recipe as a thickener and adds great, not weird flavor to your chili.
- cocoa powder can be used in place of bakers chocolate squares, use 2 tablespoons cocoa powder
- leftover chili goes great on hotdogs, burger, fries, baked potatoes, nachos, pour cornbread mix over the top and cover in cheese for chili pie, add rice and corn and roll up in a burrito with cheese, top with mashed potatoes and cheese for a shepherds pie, put egg roll wrappers in muffin tin, fill with chili and cheese for chili cups, I could go on and on...
- Pink himalayan salt can be substituted for another type of salt to taste if you'd like
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