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We are in another “season of” at this time of year….. mainly pheasants, ducks and deer. Hunters have been outfitted with all sorts of hunting clothes.  Our family deer hunters with their  bright orange jackets, pants, gloves ,caps and heavy boots, hand and toe warmers (at least our hunters use the warmers) take a brunch break  at Grammas every year. They look like a bunch of left-over jack-O-lanterns coming through the door with either a smile on their faces telling me they were successful or a frown and I know what that means. After a meal; home-made caramel-cinnamon rolls as an appetizer, (a given every year and I dare not stop making them), orange juice, eggs, bacon, raisin toast and hash browns, they all head for the couch or floor with arms wrapped around pillows, snoozing until it’s time to go out in the fields again. Oh, what memories  that I get to re-live every autumn!

Yes, it’s venison recipes today.  I know venison is not a favorite of everyone, but beef can be substituted in these recipes

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VENISON CASSEROLE
1 lb. ground venison
2 T. oil or butter
1-1/4 c. uncooked elbow macaroni
1 can cream of mushroom or cream of chicken soup

3/4 c. each, milk and ketchup
1/2 c. shredded Cheddar cheese
1/3 c. diced green pepper
1/3 c. thinly sliced celery
1/2 c. diced onion                           
Salt and pepper, to taste
1 c. coarsely crushed potato chips

In a large skillet, brown venison in oil, quickly. Meanwhile, in boiling water, cook macaroni 10 minutes or until just tender; drain. Add all ingredients, except potato chips, to browned venison, mixing well. Turn into a 2-qt. casserole; cover. Bake at 350 degrees for 40 minutes. Uncover and sprinkle with chips. Return to oven for 5 minutes.   Makes 4-6 servings.

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STIR FRIED VENISON & MUSHROOMS
 1 c. long-grain rice
1 lb. venison steaks
2 T. each, soy sauce and sweet red wine (can substitute apple juice)
 2 t. cornstarch
1/4 t. each, ginger and garlic powder
1/8 t. salt
 5 T. butter, divided
1 lb. medium-size fresh mushrooms, sliced about 3/4 –inch thick
3/4 c. julienned strips sweet red pepper
1 large onion thinly sliced (1-1/2 c.)

About 20 minutes before serving, prepare rice according to package directions; keep warm. Cut venison into 1/2 –inch cubes; set aside. In a medium-size bowl combine venison and next 6 ingredients; set aside. In a large skillet add  2 T. butter; sauté mushrooms, red pepper and onions over medium-high heat, stirring quickly and constantly until veggies and mushrooms are just tender, about 2 minutes. Remove mixture to a bowl.

In same skillet, over high heat cook venison mixture in remaining 3 T. butter, stirring frequently and constantly  until tender. Return mushroom mixture to skillet, heat through. Serve over rice.  Makes 4 servings.  Note: If rice cools while preparing venison mixture, heat it in a microwave-safe bowl for about a 1-1/2 minutes,  stirring after 45 seconds.

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VENISON MEATBALLS IN BBQ SAUCE
1-1/2 lbs. ground venison
3/4 c. quick oats (oatmeal)
3 T. diced onion
1 t. salt
1/4 t. pepper
1 c. milk

In a large bowl, combine all ingredients, mixing well; let sit 10 minutes. Form into balls a little bigger than a walnut. Put in a greased 9x13-inch pan in one layer.

Barbecue Sauce
1 c. ketchup
3 T. vinegar
1-1/2 T. brown sugar
1/2 c. water

In a saucepan, over medium-low heat, combine all ingredients, stirring until sugar is dissolved and sauce is hot. Don’t boil. Pour sauce over meatballs; bake, uncovered at 350 degrees for 35 minutes basting every 10 minutes.   Makes 6 servings.

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PLEASANT PHEASANT
Meatballs:
4 pheasant breasts, halved and boned
Salt and pepper to taste
1/2 c. butter
3/4 c. diced onion
1 – 4 oz. can mushrooms, drained
1 can each, cream of chicken and cream of mushroom soup
1 – 10-1/2 oz. can chicken broth
1/3 c. sherry

Season breasts with salt and pepper; dredge in flour. Melt butter in large skillet; lightly brown pheasant on both sides. Remove pheasant and place in a 9x13-inch baking dish.  In same skillet, lightly brown onion; stir in mushrooms. Add soups, broth and sherry, mixing until well combined. Pour mixture over pheasant. Bake, covered tightly, at 325 degrees for 2-1/2 hours. Serve with brown or wild rice.  Makes 4-6 servings.

Thought for the Day: Attitude is a little thing that makes a big difference.

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