1 pound ground venison (2 cups)
1 1/2 teaspoons salt or less
1/2 teaspoon pepper or less
1 cup drained canned tomatoes
1/2 cup grated or shredded American
cheese
1 tablespoon chopped parsley
1 tablespoon chopped onion or more
1/2 teaspoon dried basil (optional)
Combine
ground venison, salt and pepper; spread
in 9-inch pie pan, bringing meat up the
sides. Cover with drained tomatoes.
Sprinkle with cheese, parsley, onion and
basil. Bake at 375ºF for 20 to 25
minutes. Pour off fat; cut into wedges
and serve hot. Ground beef can be
substituted for the venison.
Combine
ground venison, salt and pepper; spread
in 9-inch pie pan, bringing meat up the
sides. Cover with drained tomatoes.
Sprinkle with cheese, parsley, onion and
basil. Bake at 375ºF for 20 to 25
minutes. Pour off fat; cut into wedges
and serve hot. Ground beef can be
substituted for the venison.
