Type what you have

Ingredients

• ✓ ground venison
• olive oil
• jalapeno pepper
• ketchup
• garlic
• molasses
• yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ ground venison
• bacon
• sage
• ginger
• pepper
• onion salt

Instructions

1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Ingredients

• ✓ ground venison
• peppercorn bacon
• bread crumb
• worcestershire sauce
• evaporated milk
• garlic
• cayenne pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
3. 3 Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By coreyd

Ingredients

• ✓ ground venison
• sugar-based curing mixture
• garlic salt
• black pepper
• mustard seed
• liquid smoke

Instructions

1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Ingredients

• ✓ ground venison
• pork sausage
• mustard powder
• mustard seed
• liquid smoke
• garlic powder
• onion salt
• meat tenderizer
• water

Instructions

1. 1 In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
2. 2 On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
3. 3 Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

By BOOKAMY

Ingredients

• ✓ ground venison
• sugar-based curing mixture
• white sugar
• peppercorn
• mustard seed
• black pepper
• garlic powder
• onion powder
• liquid smoke
• salt

Instructions

1. 1 Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
2. 2 On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
3. 3 On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
4. 4 Preheat oven to 250 degrees F (120 degrees C).
5. 5 Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

By Amy Miller

Ingredients

• ✓ ground venison
• worcestershire sauce
• seasoned salt
• onion powder
• black pepper
• hamburger bun

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
2. 2 Combine venison, Worcestershire sauce, seasoned salt, onion powder, and pepper in a large bowl. Mix with your hands until evenly combined, then form into four patties.
3. 3 Place two patties into the air fryer basket and cook for 6 minutes. Carefully flip the patties and cook for 2 more minutes. Transfer to a paper towel-lined plate and repeat with the remaining patties.
4. 4 Serve on hamburger buns.

By Soup Loving Nicole

Ingredients

• ✓ ground venison
• ground pork
• sugar-based curing mixture
• brown sugar
• sage
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
3. 3 Divide into 1-pound portions and freeze.

By AMYNJOHN36

Ingredients

• ✓ ground venison
• onion
• jalapeno pepper
• chili bean
• tomato
• kidney bean
• water
• chili powder
• cumin
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
2. 2 Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ ground venison
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• pumpkin puree
• chili powder
• paprika
• cumin
• turmeric
• chipotle chile pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir venison, onions, bell pepper, and jalapeno in the hot skillet until venison is browned and crumbly and onions and peppers are soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.

By wenwar

Ingredients

• ✓ ground venison
• saltine cracker
• egg
• brown sugar
• brown mustard
• garlic powder
• onion flakes
• cilantro
• thyme
• cinnamon
• paprika
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together venison, crackers, egg, and 1 tablespoon brown sugar in a bowl. Season with mustard, garlic powder, onion flakes, cilantro, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
3. 3 Bake in the preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes.
4. 4 Stir together ketchup with remaining 1 tablespoon brown sugar. Spread on top of the meatloaf and place back in the oven for 10 minutes more.

By angelamclamb

Ingredients

• ✓ ground venison
• olive oil
• onion
• garlic
• chili powder
• cumin
• salt
• black pepper
• lime juice
• apple cider vinegar
• water

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add venison and cook until crumbly, about 8 minutes.
2. 2 Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
3. 3 Deglaze the pan with lime juice and apple cider vinegar. Add water and turn heat down to medium. Simmer mixture for 8 minutes or until desired texture is reached.

By Soup Loving Nicole

Ingredients

• ✓ ground venison
• water
• sugar-based curing mixture
• liquid smoke
• mustard seed
• garlic powder
• black pepper
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
3. 3 Remove foil from sausage logs and place them onto the prepared baking sheet.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

By Emily Tisdale

Ingredients

• ✓ ground venison
• onion
• parsnip
• potato
• carrot
• rutabaga
• tomato
• beef bouillon cube
• water
• cabbage
• bay leaf
• oregano
• salt
• black pepper

Instructions

1. 1 Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 to 2 hours.

By Michelle

Ingredients

• ✓ ground venison
• vegetable oil
• celery
• onion
• red pepper flakes
• garlic powder
• chili powder
• tomato
• tomato sauce
• tequila
• orange juice
• chili bean

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
2. 2 Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.

By ifishihunt

Ingredients

• ✓ ground venison
• hot sausage
• panko bread crumb
• egg
• salt
• italian seasoning
• red pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place a rack on top.
2. 2 Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, pepper flakes, and garlic powder in a large bowl; mix until well combined. Form venison mixture into 1 1/2-inch meatballs; place on the prepared rack.
3. 3 Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C). Rest for 5 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ ground venison
• dry stuffing mix
• water
• onion
• barbecue sauce
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix venison, stuffing mix, water, onion, 1/4 cup barbecue sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread remaining 1/4 cup barbecue sauce over the top of loaf.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By MOTHERHEN1982

Ingredients

• ✓ ground venison
• chicken broth
• quinoa
• onion
• green bell pepper
• red bell pepper
• egg
• garlic
• paprika
• cumin
• salt
• blackened seasoning
• cayenne pepper
• olive oil

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
2. 2 Mix venison, onion, green bell pepper, red bell pepper, egg, garlic, paprika, cumin, sea salt, blackened seasoning, and cayenne pepper together in a large bowl.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir venison mixture until browned, about 15 minutes. Add quinoa; cook and stir until heated through, about 2 minutes.

By candjpike

Ingredients

• ✓ ground venison
• yellow onion
• barbecue sauce
• egg
• saltine cracker
• brown sugar
• worcestershire sauce
• sage
• steak seasoning
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together venison, onion, 1/4 cup barbecue sauce, egg, crushed crackers, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, sage, and steak seasoning in a large bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan. Lay bacon slices over the top.
3. 3 Bake in the preheated oven until no longer pink in the center and bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Meanwhile, stir together remaining 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a small saucepan over medium heat. Simmer for 5 minutes, whisking constantly, until sauce is heated through and slightly thickened.
5. 5 Pour sauce over cooked meatloaf and let rest for 5 minutes before serving.

By Abbey

Ingredients

• ✓ ground venison
• bay leaf
• red pepper flake
• parsley
• chili powder
• marjoram
• cocoa powder
• garlic
• onion
• black bean
• kidney bean
• chili bean
• tomato
• tomato
• tomato sauce
• black pepper
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ground venison and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans; stir to combine.
2. 2 Mix in onion and garlic, and then add cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves. Stir until well combined and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

By Valerie Martin

Ingredients

• ✓ ground venison
• ground beef
• salt
• monosodium glutamate
• sugar-based curing mixture
• water
• liquid smoke
• garlic powder
• barbecue seasoning
• hot pepper sauce
• pepper

Instructions

1. 1 Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

By LANDRO23

Ingredients

• ✓ ground venison
• bourbon
• tomato sauce
• kidney bean
• red kidney bean
• pilsner beer
• allspice
• cayenne pepper
• cumin
• liquid smoke
• beef bouillon granules
• chili powder
• tomato
• garlic
• jalapeno pepper
• sweet onion
• butter
• mild sausage
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
3. 3 Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
4. 4 Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
5. 5 Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

By Janine Coleman

Ingredients

• ✓ ground venison
• bay leaf
• black bean
• molasses
• water
• chicken broth
• beefsteak tomato
• cream-style ale
• tomato paste
• onion powder
• garlic powder
• black pepper
• oregano
• cumin
• paprika
• salt
• chili powder
• garlic
• onion
• carrot
• bell pepper
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
2. 2 Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
3. 3 Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

By Kim

Ingredients

• ✓ ground venison
• butter
• green bell pepper
• onion
• whole milk
• cream of potato soup
• worcestershire sauce
• cream-style corn
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

By Lydia Blair

Ingredients

• ✓ ground venison
• butter
• onion
• cheddar cheese
• sage stuffing mix
• garlic powder
• black pepper
• salt
• heavy cream
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until softened, 3 to 5 minutes. Set aside.
3. 3 Combine venison, 3/4 cup Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a large bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix until blended.
4. 4 Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
5. 5 Bake in the preheated oven for 1 hour. Top with remaining 3/4 cup Cheddar cheese and continue baking until cheese is melted and starting to brown, about 15 minutes more.

By Domestic Chef

Ingredients

• ✓ ground venison
• brown sugar
• sugar-based curing mixture
• black pepper
• red pepper flake
• garlic powder
• monosodium glutamate
• mace
• mustard powder
• liquid smoke
• beef round casing

Instructions

1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
3. 3 Preheat the oven to 225 degrees F (110 degrees C).
4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Ingredients

• ✓ ground venison
• butter
• margarine
• onion
• garlic
• spanish rice mix
• water
• kidney bean
• tomato
• salsa
• sweet corn

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

Ingredients

• ✓ ground venison
• water
• wild rice
• acorn squash
• cranberry
• brown sugar
• cinnamon
• nutmeg
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
3. 3 Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
4. 4 Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
5. 5 Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
6. 6 Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.
8. 8 Cook in the preheated broiler for 5 minutes.

By Aaron

Ingredients

• ✓ ground venison
• bacon
• olive oil
• shallot
• garlic
• worcestershire sauce
• parsley
• salt
• pepper
• egg
• hamburger bun

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a skillet over medium heat until browned and crispy.
3. 3 Pour bacon and grease into a heatproof bowl and allow to cool.
4. 4 Heat oil in a skillet. Add shallots and garlic. Cook and stir until softened, about 3 minutes.
5. 5 Mix with bacon.
6. 6 Mix venison with cooled bacon mixture. Season with Worcestershire sauce, parsley, salt, and pepper. Stir in egg until evenly combined. Refrigerate for 20 minutes.
7. 7 Preheat an outdoor grill for medium-high heat.
8. 8 Shape venison mixture into 6 patties.
9. 9 Grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

By Lupin Pooter

Ingredients

• ✓ ground venison
• elbow macaroni
• canola oil
• onion
• green bell pepper
• tomato paste
• tomato
• water
• salt
• garlic powder
• pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce mixture and pour into prepared baking dish.
3. 3 Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.

By Helen