Venison - vegetable bake - sl 12/87
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Smoked venison sausage |
| 1 | small | Onion; thinly sliced |
| 14½ | ounce | Can stewed tomatoes |
| 1 | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Pepper |
| 4 | mediums | Potatoes; thinly sliced |
| 4 | mediums | Carrots; thinly sliced |
Directions
Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish.
Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8 servings.
Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired.
Ann Temple Keuhler of Texas, in December, 1987"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-11-95
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