Wildgame Wednesday

Okay, your hunt is done and your trophy is cut, wrapped and waiting in the freezer.

How do you cook it? Venison is a wild game and just how wild that game is depends on how it was shot, field dressed, processed and cooked

I am not a great cook but I get rave reviews on all my venison dishes simply because of the great care I take in the field dressing and butchering process.

One of my favorite recipes is venison and tomatoes served over rice. It is a quick and easy recipe we use at camp.

Ingredients: Venison steaks or stew meat, two 16 oz. cans of diced tomatoes or stewed tomatoes, I prefer the Italian stewed tomatoes, and Minute Rice.

Use two or three nice sized venison steaks per person. Brown them on both sides in a frying pan. I like to use my cast-iron skillet to really sear in the juices.

Place the browned steaks in a 9 x 13 inch baking pan and pour two cans of the stewed or regular tomatoes over them.

Bake at 300 degrees for about one hour.

Ten minutes before the venison is done, make your Minute Rice following package instructions for the number of people you are feeding.

Serve the venison and tomatoes over the Minute Rice. You can make some Pop-n-Serve crescent rolls and slice some cucumbers and you have a quick and delicious camp dinner.

NOTE: Actually this is my friend Arlene's recipe and she just called and reminded me of a few things that I forgot.

Use Salt, Pepper and Garlic Salt for seasoning and add sliced onions either with the venison when you fry it or you can add it when you put the venison and tomatoes in the oven.