2 tbsp canola or olive oil
1 tsp sesame oil
2 lg onions, sliced
2 c. thin sliced mushrooms (especially morels or chantrelles)
2 red or green bell peppers, sliced
1 clove garlic, crushed
1 1/2 lb venison tenderloin, in strips
1/2 c. beef stock or bullion
1/2 c. cold water
1/4 c. soy sauce
1/2 tsp black pepper (fresh if possible)
1/2 tsp honey
1 tsp grated ginger root
1 tbsp corn starch

In a wok or lg pan, heat the oils and saute onions, mushrooms, peppers, and garlic until tender-crisp. Remove the vegetables from the pan and add the venison. Brown lightly and remove. Add the stock, water, soy sauce, pepper, honey, ginger, and cornstarch, cook over medium until the sauce is smooth and just under a boil. Add the vegetables and meat back to the pan, stir and heat thoroughly. Serve over rice.

Note: Elk, buffalo, goat, or beef can be used instead of venison. Long grained brown or wild rice can be used for the rice bed. I like to decorate with a few sprigs of fresh parsley.

Looks like I hit the jackpot...recipes galore!!!

Hahaha...if there is something you'd like to see, a particular dish or even type of dish, you can also mention it in the Cookbook Discussions thread and we'll see what we can do to get the recipe/recipes posted.

his is a super easy meal that I came up with the other day that tastes absolutely superb. Best of all, it is so simple to make that it is almost scary.

1 lb lean ground meat
4 servings of instant potatoes, cooked, just a little on the runny side
1 white onion in thin slices, and broken into rings
1/2 pound mushrooms, sliced
1 c. grated cheese (your choice...I used colby-jack)
parsley, basil, oregano, thyme, salt, pepper

Scramble and brown the ground meat and sprinkle the herbs over the top. Place this in a casserole dish or cake pan. Over this, pour the potatoes. Place the cheese over the potatoes, the onion slices, over that, and finally, the mushrooms over the onions. Bake at 350 for 20-45 minutes.

Seasoning hints: I use salt and pepper, but on the ground meat layer, it takes on a special taste if you sprinkle with garlic powder/crushed garlic, thyme, oregano, parsley, and basil. I haven't tried it, but sage and/or rosemary should go well with this, too.

I should say that I'm not overly fond of casseroles, but though this is basically a casserole, it tastes far better. It is also very filling.