- Location
- The Conservative part of Ontario
This recipe, is one I modified from a time proven tuna recipe some years back.
It's now a staple, when I'm cooking.
You need
1 cup of frozen niblets corn
1 lb venison burger
1/3 lb Cheddar (your favorite)
2 medium cooking onions
2 cups of Macoroni, or other short pasta (curly noodles also work well)
1 tablespoon of Caygeon spices
1 can of mushrooms, or fresh equivelent.
salt and papper to taste (I use none)
Fry up a mess of onions. (Ok for the sake of recipe, chop, and brown two medium onions, just until they begin to clear)
Brown 1 lb of venison burger, adding 1 teaspoon of sage.
while you are doing that, cook two cups of maccaroni, or other pasta of your choice, as per package directions.
Brown a can of sliced mushrooms, or, for better taste, use fresh sliced mushrooms.
Add to the burger, 1 cup of frozen corn.
add the onions and mushrooms. Heat together until hot (and the corn is cooked).
Dump the works into a 4 quart bowl, and shred a third of a pound of Cheddar on top. Dump in the pasta, and stir until the cheese has melted, and is evenly distributed.
Salt and pepper to taste.
Chow down.
Usually, we have a bit left for lunch, and it's even better second time around.
This is quite mild. It gets spicey to my taste as you get closer to two tablespoons of caygeon spice.
Don't be afraid to experiment with these recipes. You can add or subtract according to what's in the cupboard.
It's now a staple, when I'm cooking.
You need
1 cup of frozen niblets corn
1 lb venison burger
1/3 lb Cheddar (your favorite)
2 medium cooking onions
2 cups of Macoroni, or other short pasta (curly noodles also work well)
1 tablespoon of Caygeon spices
1 can of mushrooms, or fresh equivelent.
salt and papper to taste (I use none)
Fry up a mess of onions. (Ok for the sake of recipe, chop, and brown two medium onions, just until they begin to clear)
Brown 1 lb of venison burger, adding 1 teaspoon of sage.
while you are doing that, cook two cups of maccaroni, or other pasta of your choice, as per package directions.
Brown a can of sliced mushrooms, or, for better taste, use fresh sliced mushrooms.
Add to the burger, 1 cup of frozen corn.
add the onions and mushrooms. Heat together until hot (and the corn is cooked).
Dump the works into a 4 quart bowl, and shred a third of a pound of Cheddar on top. Dump in the pasta, and stir until the cheese has melted, and is evenly distributed.
Salt and pepper to taste.
Chow down.
Usually, we have a bit left for lunch, and it's even better second time around.
This is quite mild. It gets spicey to my taste as you get closer to two tablespoons of caygeon spice.
Don't be afraid to experiment with these recipes. You can add or subtract according to what's in the cupboard.
