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Deviled Venison back strap Recipe

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This recipe for Deviled Venison back strap, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"Cajun" Phil
Added: Sunday, September 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 or 10 back strap steaks
2 can hot re-tel with green chillies
2 can tomato sauce
1 can stewed tomatoes
2 lengths sliced spices venison sausage
2 potatoes cubed
salt, pepper, red pepper, garlic powder to taste
sliced onion
minced garlic

Directions:
Directions:
get a 9x13 pan, spray with pam, lay the backstrap steaks in the pan, put slices of sausage & cubed pototoes on top, add salt, pepper, red pepper, garlic salt, add slices of onion & minced garlic, then pour in cans of re-tel,tomato sauce, & stewed tomatoes, cover with tin foil..Oven at about 350, let cook for about 1 1/2 hours...

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes to prepare, 1 1/2 hours to cook
Personal Notes:
Personal Notes:
this works well with pork chops also..with chops, usually takes 2 hours...enjoy, Aheeeeee!!!

 

 

 

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