VENISON MEATLOAF - DOLLAR STRETCHER

Don't you automatically lean toward cooking the tenderloins and chops? One of my favorite recipes for venison is to put a roast in the slow cooker - too simple. But, today my daughter (who is hardly ever home anymore for a meal) asked me to make meatloaf and, of course, that's what she had for dinner.

1 pound ground beef
1 pound ground venison
4 slices bacon, cut in half
2 eggs
1 pkg onion soup mix
1/3 cup ketchup
3/4 cup fresh bread crumbs
1/3 cup water

Mix well, form loaf in 9x13 pan, lay the bacon across the loaf, and bake at 350 for one hour. Let it set for a few minutes before slicing.

Makes about 8 good size slices and is guaranteed delicious!

VENISON QUESADILLAS

VENISON CHILI

VENISON CHILI

1 lb. ground venison, crumbled
2 tablespoons vegetable oil
1/2 cup diced celery
1 cup chopped onion
2 cans stewed tomatoes, undrained (14.5 oz. each)
2 cans red kidney beans, drained (14.5 oz. each)
2 cans tomato soup (10 oz. each)
2 cups water
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper to taste

In Dutch oven over medium heat cook the ground venison in 2 tablespoons vegetable oil for 4 to 5 minutes until browned. Add celery and chopped onion. Cook for additional 4 to 5 minutes. Add the tomatoes, kidney beans, soup, water, chili powder, cumin, salt and pepper. Bring to boil stirring occasionally. Reduce heat, cover and simmer about 1 hour, stir every so often, add more water if needed.
Makes 4 to 6 servings.