What to do with all that ground meat....... Here ya go

[Brushbeater]

I always have excess ground meat and get tired of doing spaghetti, chili, etc. here is recipe that is easy and taste great.

Elk casserol

2 lbs of ground elk cooked
2 cans of roasted tomatoes
1 can of black beans
1 can of sweet corn
3 cans of diced peppers ( spicy)
2 tbl spoons of chili powder

1 1/2 cups of elbow pasta cooked per directions on the box.

Mix all this together and place it in a casserol dish top it with 2 cups of shreaded cheddar cheese and bake on 350 degrees for 45 minutes.

Serve with warm corn bread and enjoy.

I mix in more peppers to add a little heat or crushed red pepper flakes.

 

[vince]

Sounds real good. I'll give it a try with some venison.

 

[Doublefork]

That's real close to a casserole my wife makes.

 

[marcusvdk]

I might have to try that

 

[Jphunter]

Sounds tasty I will have to try it.

 

[Colorado Cowboy]

I take anywhere from 25 to 30% of my ground meat (depends on how much I have) and make breakfast sausage out of it. I grind it course. I buy pork shoulder roast (I usually stock up when it's on sale), bone it leaving whatever fat is on it intact. I mix it at about a 20% ratio. (1# pork to 5# game meat) This works well with deer, elk or antelope. All fat is removed from the game meat.

I use Mountain High sage sausage mix.

 

[Brushbeater]

Colorado Cowboy.... I agree with ya on taking out all the fat! The only time I keep a nice layer of fat on any of my wild game meat is when I cook a fresh steak that hasent been frozen. I love some fresh venison or elk fat. Breakfast sausage I add about 25% pork fat and burger I add about 10-15% good quality beef fat. It's so easy to make sausage and customize it any way you want. I personally like to add some fresh apples or portobello mushrooms.

Another recipe I like to do

Stuffed portobello mushroom caps... Alter recipes to however many servings.

Big portobello mushroom cap cleaned
Couple slices of tomato inside the cap
Spinach inside the cap
Red onion slices in the mushroom cap
Ground Venison,elk, moose, antelope, etc. patty to top it off
Sprinkle the meat with garlic salt, pepper, red pepper flakes

Wrap the mushroom/meat patty with 2 pieces of bacon( toothpicks holding the bacon in place)

BBQ on a low heat till done.

It's a little fancy but taste great. Add what you want or take ingredients away.