Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Venison Pie

1 pound ground venison
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 1/2 teaspoons salt, divided
1/8 teaspoon oregano
1/8 teaspoon pepper
2 (8 ounce) cans tomato sauce, divided
1 1/3 cups quick-cooking rice
1 cup water
1 cup shredded Cheddar cheese, divided

Combine venison, crumbs, onion, bell pepper, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce. Mix well and pat firmly in bottom and on sides of a 9-inch pie plate, fluting edges.

Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/2 teaspoon salt. Pour over meat mixture. Cover with foil and bake at 350 degrees F for 25 minutes.

Remove foil; add cheese and bake 15 minutes more. Cut into wedges.

Yields 6 servings.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints