KAMPFIRE KOOKIN’ WILD THANGS

EASY VENISON CASSEROLE
1 lb. deer burger
4 oz. uncooked elbow macaroni
1 (10 3/4 oz.) can cream of mushroom or cream of celery soup
3/4 cup milk
¾ cup ketchup
1/2 cup grated cheddar cheese
1/3 cup green bell pepper (chopped)
1 small onion (minced)
1 cup crushed potato chips
Brown deerburger, drain, and set aside. Cook macaroni per instructions on box. Mix all ingredients (except the crushed potato chips) and put into an un-greased 2-quart casserole dish.
Cover and bake four 45 minutes in a 350-degree oven.
Uncover, sprinkle on the crushed potato chips, and bake for 5 more minutes.
Serve with a tossed salad and bread sticks or garlic bread.
HUNTIN’ CABIN STROGANOFF
1 lb. deerburger
1/2 cup minced onion
1/4-cup butter
1 clove garlic (minced or use garlic powder)
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 (10 3/4 oz.) can cream of mushroom soup
3/4-cup sour cream
Parsley for decoration
Sauté onion in butter until golden. Stir in meat, garlic, flour, salt, pepper, salt, and paprika. Sauté for 5 minutes until meat is brown and crumbly. Add soup and simmer uncovered for 10 minutes. Stir in sour cream, sprinkle with parsley and serve with cooked rice, cooked noodles or mashed potatoes.