Now that I’m an adult I look back at those dinners and read whats in it and cringe and can’t believe I used to crave it so much. Well, I still crave it on those cold winter nights, crave the tomato sauce, meat, noodles and that cheese goodness. So I decided I needed to recreate this dish and put a wild game spin on it. My whole family was surprised how much it tasted like the boxed version. I was excited that I knew what went into our dinner and that my craving for the helper had been met.

GameBurger Helper 

Ingredients

• 1 pound ground game meat (venison, elk, moose, turkey, pheasant, dove)
• 1 small onion finely chopped
• 2 teaspoon paprika
• 1 teaspoon dried parsley

• 2 teaspoon garlic powder

* 3 cloves, crushed
• pinch to 1/2 teaspoon cayenne powder (if wanted heat)
• salt and pepper to taste
• 1 1/2 cups milk
• 2 cups Venison broth (or beef broth)
• 2 cups uncooked macaroni
• 1, 6 oz can tomato paste
*1 tablespoon olive oil
• 2 cups shredded cheddar cheese

Instructions

1 .In large skillet or dutch oven heat oil over med-high heat. Add onion and brown, add garlic and cook additional two minutes.

2 .Add ground game meat and brown, add paprika, parsley, garlic powder, cayenne, salt and pepper. Still until blended

3. Stir in milk, broth, pasta and tomato paste. Bring to a boil, reduce heat to med-low and cook 10-12 minutes until pasta is cooked, stirring often so not to burn.

4 .Remove from heat and stir in cheddar cheese. (this is key, if you try adding cheese while on heat, cheese can start to separate.)

5. Serve and enjoy.

( This can be used as a base recipe, add any vegetable, spice or seasoning your family enjoys.)

From Field To Plate

 Ingredients:

2 pounds Venison (can use Elk, moose, antelope)

8 cloves garlic, minced

8 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoons cracked pepper

2 tablespoons onion powder

4 tablespoons paprika

3 tablespoons Olive or Avocado Oil

2 teaspoons seal salt

4 tablespoons Weber Seasoning, Roasted Garlic and Herb, 7.75 Ounce

Directions:

Start out by soaking your wood chips a minimum of 2 hours before smoke

Preheat your smoker to 230-250 degrees and add your soaked hickory wood chips. Make sure your water pan is full of water. Venison likes drying out so by keeping the water in the smoker it will create a nice moisture to the meat as it cooks.

Mix your meat with garlic, 4 tablespoons Worcestershire, soy sauce, pepper, onion powder, oil and salt.

Form four ½ pound burgers or eight ¼ pound burgers.

Pour 1 tablespoon Worcestershire on each patty then sprinkle with 1 tablespoon each paprika & Weber roasted Garlic and herb.

Place patties on the lowest rack and smoke at 230-250 degrees for 1.5- 2 hours or until internal temp reaches 160 degrees

Once meat reaches temp add your cheese and smoke another 10 minutes or until cheese melts.

Remove, add to your favorite toppings and buns then enjoy.

(To get a little crispier burger with the last 10 minutes of cooking raise smoker temp to 400 degrees)

I have the privilege of trying out Weston’s New Reeltree Outfitters Slow Cooker for this crazy delicious soup recipe. This 8qt beast of a slow cooker is perfect for those extra-large families or people like me who create more so I can enjoy leftovers for days. Check it out the price is super affordable and who doesn’t love a Camo Slow Cooker on their counter? Link Alert “Weston Reeltree Outfitters Slow Cooker”

So let’s get down to the crazy good recipe shall we? I’d love to hear feedback on any and all of my recipes. If you feel I should add or take away something let me know. That being said here is my latest creation….

Venison & Bacon Cheeseburger Soup

From Field To Plate

Ingredients:

1-2 pounds ground Venison (Or any game meat)

4-6 cups stock (chicken, beef, homemade wild game)

5-6 medium potatoes, cubed

4 carrots, peeled and sliced

1 can fire roasted tomatoes

1 tablespoon cracked pepper

½ teaspoon sea salt

5 cloves of garlic minced

1 onion, chopped

1 teaspoon dried parsley

½ cup flour

2 cups milk

1 pound of bacon

3 tablespoons Worcestershire sauce

3 ½ cups shredded cheddar cheese

8 oz cream cheese, cubed and softened

Directions:

1. Start out by browning your meat with 1/2 pound of bacon chopped up, ¼ cup of onions, 2 cloves of minced garlic, 1 tablespoon of Worcestershire sauce and ¼ tablespoon of cracked pepper (You do not need to brown your meat beforehand. I choose to because I like building flavor and depth. If you choose not to brown your meat skip this step and move on to step two.)
2. Take the bacon and cook it up. Chop it up into small pieces. Take half and reserve it for later. The other half add to the slow cooker.
3. In slow cooker add the following ingredients; Ground meat, onions, garlic, pepper, salt, Worcestershire, stock, cream cheese, carrots, potatoes, tomatoes and parsley. Mix all ingredients and set your slow cooker on low for 8-10 hours of high for 6-8 hours.
4. With an hour left in cooking time whisk together flour and milk add to slow cooker along with 3 cups of shredded cheddar cheese. Cook 1 more hour or until you’re ready to eat
5. Now let’s plate this dish. I love to add homemade onion rings, cheese, green onions and bacon to the top of my family’s bowls. My daughters love adding sour cream and avocado. My wife spices hers up with jalapenos. Use your imagination and have fun
6. Eat and Enjoy!