| | Directions | | Mix venison and sausage thoroughly. Press raw meat into 9x13 inch baking dish. Combine water, celery, onion, and bouillon in a saucepan and simmer for 15 minutes. Add soups and stir to mix. Add croutons and toss to coat. Pour the mixture over the raw meat and spread evenly. Sprinkle with paprika. Bake at 350° for one hour. Cut into squares to serve. Serves 6-8. [NOTE: To lessen the "saltiness," use low sodium soups and bouillon.] |
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| Ingredients | | - |  | 2 pounds venison burger (no pork added) |
| - | | 1/2 pound bulk pork sausage |
| - | | 1 cup chopped celery |
| - | | 1 cup chopped onion |
| - | | 1 cup water |
| - | | 1 tablespoon instant beef bouillon |
| - | | 1 can cream of mushroom soup (10 3/4 ounce can) |
| - | | 1 can cream of chicken soup |
| - | | 1 - 6 ounce box seasoned salad croutons |
| - | | paprika |
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