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Venison Scalloped Potatoes
Our thanks to Lloyd Barnhart for sharing this recipe.

~ 1 lb cooked and crumbled venison burger
~ 6 - 8 medium redskin potatoes, unpeeled, sliced thin
~ 1 medium onion, sliced thin and divided into rings, then cut in half
~ 1 tsp salt
~ 1/8 tsp black pepper
~ 1 heaping tsp Mrs. Dash Table Blend seasoning
~ 4 tbsp flour
~ enough beef bouillon to make 2 cups of broth
~ 1 - 2 heaping tsp brown gravy mix
~ 3 tbsp butter
~ 2 1/2 cups milk

Preheat oven to 350 degrees.

Mix flour and seasonings together well.

In a 8x12 casserole/baking dish, layer the potatoes, onions and venison. Sprinkle with some of the flour/seasoning mix.

Repeat until dish is full, with top layer being potatoes only.

Heat the butter and milk together in the microwave. Get it hot enough to melt the butter. Stir well.

Pour over the potatoes. Make sure to wet the top layer good.

Cover with aluminum foil. Pierce foil with knife for steam to escape.

Bake for one hour and 15 minutes or until potatoes are tender.

This may boil over so place the baking dish on a foil lined cookie sheet.

Serve these delicious potatoes with a nice green salad and a side of red cabbage.


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