KAMPFIRE KOOKIN’ WILD THANGS

HOT DANG THAT’S A WILD CASSEROLE

(You can use tame meat but it won’t taste the same.)

1/2 lb. venison (moose, elk, deer, buffalo, reindeer) burger

1/2 lb. hot pork sausage

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1 medium onion chopped

1 large (12 oz.) bag of wide noodles

1 (30 oz.) family size can of tomato soup

1 (10 oz.) can Cream of Chicken Soup

Salt, pepper, garlic powder to taste

Shredded cheddar (or your favorite) cheese

Brown the deer burger and the sausage together. Drain off excess grease. Mix the soups together with the browned meat and add the chopped onion.

Cook noodles until just tender. Add them to the meat/soup mixture. Put into a casserole dish and bake at 350 degrees for 30 to 45 minutes. Sprinkle the cheese on top and put back in the oven until the cheese melts.

STEW

(No fancy name, my mom would say, “It’s just plain delicious everlovin’ STEW.”)

2 lb. venison (cut in stew meat proportions)

2 tbsp. butter or margarine

1 tsp. salt or to taste

1/4 tsp. black pepper or to taste

Garlic powder to taste

1 tsp. sugar

Water to cover

6 carrots (cut in chunks about the same size as the meat pieces)

3 ribs of celery (cut as above)

3 medium onions (quartered)

2 large potatoes (also cut as above)

Brown the meat in the butter or margarine, add seasonings, and cover with water. Bring to a boil, turn down heat, and simmer covered until meat is tender (about 2 hours). Add vegetables and continue cooking until vegetables are tender (about 1/2 hour). Taste and add seasonings as needed.

NOTE: For a thicker stew, roll the meat pieces in flour before you brown them or after the stew is done, put a tablespoon of cornstarch in a little cold water and stir until it is dissolved (to prevent lumps). Add mixture to the stew and stir constantly until thickened while it is simmering.