Recipe - Venison Medallions With Gin And Juniper

Stephen Ceideburg
1 pound Ground venison
One half Onion, minced
Salt and pepper to taste
16 ounce Refried beans
2 ounce Chopped green chiles
1 One half cup Grated cheddar cheese
6 ounce Mild taco sauce
3 Green onions, chopped
10 Ripe olives cut or sliced up
1 cup Sour cream
1 cup Guacamole
Tortilla chips

Cook meat and onion in a nonstick pan until meat browns and onion is soft.
Season with salt and pepper.

Spread the refried beans in a flat 10inch casserole dish. Layer the meat
over the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese and taco sauce.

Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and olives.

PER SERVING:(not including chips): 175 calories, 12 g pro tein, 9 g
carbohydrate, 11 g fat (5 g saturated), 42 mg cholest erol, 243 mg sodium
3 g fiber.

From Elizabeth Hughes, Broken Arrow Ranch, Texas.

Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini