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Today's column may seem a bit outdated but how about using some of that venison you still have in the freezer from deer hunting season last fall. For those of you who do not have venison, or don't care to eat it, you can substitute beef (or moose) for the venison. We eat venison in some shape or form at least once every two weeks or so. We eat chops, round steak (which I usually make into swiss steak), strips (for stir-frying or in stroganoff) and a good amount of ground venison. When I use the ground meat for patties, I often mix it with ground beef as it's so lean it tends to be a bit dry. I fry 3 or 4 pounds of ground meat at a time, season it with onions and garlic, put it in zip-lock bags and freeze it to be used in making chili, spaghetti sauce and hot dishes that call for ground beef. Lots of protein and no fat.

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So, this column is for venison eaters!

CHILI MOSTACCIOLI

1 lb. ground venison (or beef)

1/2 c. milk

1 c. soft bread crumbs (2 slices bread)

1/2 t. salt

couple dashes of pepper

1 clove garlic, minced

1/4 c. minced onion

2 T. vegetable oil

two 10-3/4 oz. cans chili beef soup

1 soup can water

3 c. mostaccioli pasta

grated Parmesan cheese

In a large bowl, combine first seven ingredients, mixing well. Shape into four oval patties. In a skillet, brown patties on both sides in oil; remove and set aside.

Blend soup and water in the skillet. Return patties to soup mixture; bring to a boil over medium heat. Lower heat and simmer, covered, for 15 minutes. Cook pasta according to package directions; drain.

Put pasta in a shallow bowl (or casserole dish), put patties over and pour sauce over patties. Sprinkle with Parmesan cheese. Makes 4 servings.

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TANGY VENISON STROGANOFF

1-1/2 lbs. boneless venison steak, cut in thin strips

1 medium onion, sliced

2 T. butter or margarine

1 can condensed beef broth, undiluted

1 T. worcestershire sauce

1 T. ketsup

1/2 t. - 1 t. curry powder

1/2 t. ground ginger

1/2 t. salt

1/4 t. pepper

1-1/2 t. cornstarch

2 T. water

1/2 c. sour cream

2 T. prepared horseradish (optional)

hot cooked noodles or rice

Melt butter in large skillet or Dutch oven. Brown venison and onion over medium-high heat.

Combine next seven ingredients; pour over venison. Cover and simmer 30 minutes or until meat is tender. Stir occasionally.

In a small bowl, combine cornstarch and water, mixing until smooth. Stir into meat mixture; bring to a boil and cook 1-2 minutes until thickened, stirring constantly. Gradually stir in sour cream. Heat, but don't boil as it may curdle. Serve over hot noodles or rice. Makes 4 servings.

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BREADED VENISON STEAK CASSEROLE

4 venison steaks, about 1/2 lb. each

salt, pepper, powdered thyme, powdered marjoram and garlic powder

1 egg, slightly beaten

2 c. crushed cornflake crumbs (could use dry bread crumbs)

2 T. margarine

1 medium onion, sliced

Sprinkle a little of the spices on steaks and rub in. Dip into egg, then coat with crumbs. Heat margarine in large skillet; brown steaks on both sides over medium-high heat. Put steaks in shallow casserole or 9x9 baking dish. Cover; bake at 325 degrees for 45-60 minutes or until steaks are tender. Makes 4 servings.

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Thought for the day: If you find a path with no obstacles, it probably doesn't lead anywhere.

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