Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, venison cornbread squares. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Venison Cornbread Squares is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Venison Cornbread Squares is something that I’ve loved my entire life. They are nice and they look fantastic.

Here is how you cook that. Venison Cornbread Casserole is a casserole with venison, beans, sweet corn and everything but the kitchen sink, topped with Venison Cornbread Casserole. Simple corn bread recipe, known as mealie bread in South Africa, it goes nice with any barbeque.

To get started with this recipe, we must first prepare a few ingredients. You can have venison cornbread squares using 13 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Venison Cornbread Squares:

1. Make ready 1 to 2 tablespoons of cooking oil
2. Get 1 lb ground venison ( I used elk)
3. Make ready 1/4 cup diced onion
4. Take 1/4 cup diced green pepper
5. Get 1 clove garlic, minced
6. Get 1 tsp chili powder
7. Get 1/2 tsp salt
8. Prepare 3/4 cup grated American cheese
9. Prepare 2 tbsp cold water
10. Make ready 2 tsp cornstarch
11. Take 1 cup canned tomatoes, cut up ( I used diced)
12. Prepare 2 tbsp canned green chilies, diced
13. Get 1 tbsp worcestershire sauce

Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves. This recipe has been updated and may differ from what was originally published or broadcast. I used ground venison to make the chili filling because This low carb and keto friendly Cornbread Casserole made with ground venison is comfort food at its best! Crockpot Venison Roast is a tasty, low fat and great comfort food recipe.

Instructions to make Venison Cornbread Squares:

1. Preheat oven to 350 degrees F
2. In a skillet, heat oil,and cook venison, onion,green pepper, garlic, chili powder, and salt until meat is browned
3. Set meat mixture aside
4. Prepare c o r bread batter recipe below
5. Pour half of the cornbread batter in a well greased 8x12x2 inch baking dish
6. Spoon venison mixture over batter.
7. Sprinkle with the grated cheese
8. Spread remaining batter over the cheese
9. Bake uncovered for 30 to 35 minutes until cornbread is done
10. Let it stand for 5 minutes before cutting into Squares.
12. In a small saucepan , blend cold water and cornstarch until smooth
13. Stir in undrained tomatoes, green chilies, and Worcester shire sauce
14. Cook and stir until thickened. And serve sauce over cornbread squares. Serves 6
15. CORNBREAD BATTER
16. I cup sifted flour..4 teaspoons baking powder. ..1 cup yellow cornmeal… 1 cup milk… 1/4 cup sugar… 3/4 teaspoon salt… 2 eggs…1/4 cup softened shortening
17. Sift flour with, baking powder and salt, and sugar. Stir in cornmeal.
18. Add eggs, milk and shortening
19. Beat until almost smooth, do not over beat

With all the deer meat I have in my freezer I Layers of cornbread, red enchilada sauce, spicy ground venison and cheddar. The cornbread is yummy and soaks up the unctuous gravy. Serve with savoy cabbage and carrots. I did this with a roast haunch of venison that we had for Sunday lunch but leftover roast beef will do. There's more to venison than just backstrap, tenderloin and hamburger.

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