VENISON
[ 1] In a skillet, brown chops in oil on both
sides. Transfer to a greased 11-in. x 7-in. x 2-
in. baking dish; add enough broth to reach top
of chops. In a bowl, combine stuffing ingredients; mix well. Spoon over chops. Cover and
bake at 350° for 30 minutes.
[ 2] Uncover; bake 20-30 minutes longer or until a meat thermometer reads 160°. Yield: 4
servings.
Bring to a boil; cook and stir for 2 minutes or
until thickened.
[ 3] Discard bay leaf. Spread 1⁄ 2 cup tomato
sauce into a greased 13-in. x 9-in. x 2-in. baking dish; top with four noodles. Layer with 1
cup spinach, 1⁄ 2 cup cottage cheese, half of
white sauce, 1 cup mozzarella cheese, half of
venison and 1⁄ 2 cup cheddar cheese. Repeat
layers once.
[ 4] Top with remaining noodles, tomato sauce
and mozzarella cheese. Cover; bake at 350° for
35 minutes. Uncover; bake 10-15 minutes
longer. Let stand 10 minutes before serving.
Yield: 8 servings.
JO MITCHELL
MOUNTAIN
VIEW, WYOMING
I often use elk for
this satisfying
lasagna. You can
also make it using
ground beef.
spinach
venison lasagna
1⁄ 4 cup chopped onion
2 tablespoons butter
2 cans ( 8 ounces each) tomato
sauce
1 teaspoon each Worcestershire
sauce and dried basil
1 bay leaf
1⁄ 4 teaspoon each garlic powder,
ground cloves, ground allspice
and dried oregano
WHITE SAUCE:
1 can ( 4 ounces) mushroom stems
and pieces, drained
1⁄ 4 cup chopped onion
1⁄ 3 cup all-purpose flour
2 cups milk
12 lasagna noodles, cooked and
drained
2 packages ( 10 ounces each) frozen
chopped spinach, thawed and
squeezed dry
1 cup ( 8 ounces) cottage cheese
3 cups ( 12 ounces) shredded
mozzarella cheese
2 pounds ground venison, cooked
and drained
1 cup ( 4 ounces) shredded cheddar
cheese
[ 1] In a large skillet, saute the onion in butter until tender. Stir in the tomato sauce, water, barbecue sauce, Worcestershire sauce,
basil, bay leaf, garlic powder, cloves, allspice
and oregano. Bring to a boil. Reduce heat.
Cover and simmer for 30 minutes.
[ 2] Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in
flour. Gradually whisk in milk until blended.
HUNTING & FISHING tip
Keep in mind when butcher-
ing game to always cut across
the grain, never with the grain. This will keep
the meat the most tender.
JERRY, WISCONSIN
SPINACH VENISON LASAGNA
HUNTING & FISHING COOKBOOK
