Ground venison burger is always the thing I tend to use up last from a successful deer hunting season, despite my propensity for making delicious venison bologna and sausages.
A co-worker told me about this simple and easy recipe and it has become a favorite of mine that will likely be a staple when I spend the week camping with the wall tent.
Ingredients:
2 cups of cooked jasmine rice (or noodles)
2 cups of beef or chicken broth
1 Lipton French onion soup mix packet
1 can of cream of mushroom soup
oil, butter, or bacon fat
salt and pepper
In a large iron skillet brown the ground venison in a little bacon fat (or your choice of grease) until it is a little crispy.
Add the packet of Lipton soup mix, the 2 cups of broth, and the can of cream of mushroom soup.
Add salt and pepper to taste and let this simmer for 20 minutes or so, stirring occasionally..
Serve over the rice (or noodles) and enjoy a nice hearty and rich flavored meal.
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