X Close Window HOYT

EGGPLANT AND GROUND VENISON CASSEROLE

EGGPLANT AND GROUND VENISON CASSEROLE

1 pound ground venison
2 tablespoons canola oil
1 medium eggplant
1/3 cup flour
¼ cup olive oil
2 8-ounce cans tomato sauce
1 teaspoon oregano
1tablespoon grated Parmesan cheese
1 cup grated cheddar cheese
1 teaspoon salt
pepper to taste

Shape venison into thick patties. Season to taste with salt and pepper. Brown in hot canola oil. Slice eggplant into thick slices (skin left on). Season with salt and pepper, coat with flour and brown in olive oil. Place cooked eggplant slices in shallow baking dish. Top each with browned venison patties. Cover with tomato sauce. Sprinkle oregano and Parmesan cheese over all. Top with grated cheddar cheese. Bake at 300 degrees for 35 minutes. Serves six.

How to Locate your Serial Number on Hoyt Aluminum and Magnesium Bows