Venison Torte
Source of Recipe
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List of Ingredients
Number of Servings: 8
1 pound lean ground venison crumbled
1 cup onion chopped
1 package taco seasoning mix
1 package frozen chopped spinach thawed and drained
1 cup cottage cheese drained
2 1/2 cups self-rising cornmeal
1 egg beaten w/1 tsp water
3/4 cup milk
Lightly grease bottom and sides of Dutch oven or line with foil. Combine ground venison and onions in skillet, cook until meat is no longer pink. Drain and stir in seasoning mix. Cook for 2 minutes, remove from heat and set aside. In small mixing bowl, combine spinach and cottage cheese. Set aside.
Prepare cornbread by mixing cornmeal, egg and milk. Add milk until consistency is right. Pour 1/2 of cornbread over bottom and slightly up sides of pan. Spoon meat mixture evenly into pan on top of cornbread mixture. Top evenly with spinach mixture. Pour remaining cornbread over spinach mixture. Bake for 45 to 50 minutes, or until deep golden brown. Let stand for 10 minutes before removing from pan. If foil-lined, simply lift and set on platter. Serve in wedges.
Per serving (excluding unknown items): 210 Calories; 3g Fat (14% calories from fat); 11g Protein; 35g Carbohydrate; 32mg Cholesterol; 943mg Sodium
Recipe
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