Upland Game – Kristie’s Wild Game Kitchen

Ingredients:
2 c. Wild Turkey (cooked)
1 pkg. pasta
1 medium onion
1 T. butter (or coconut oil, olive oil, etc.)
1 can mushroom soup (10.5 oz)
1 c. Milk
1 bullion cube
1/8 t. Dry mustard
4 c. Shredded cheddar
1 c. additional shredded cheddar
1/4 c. Parmesan cheese

Directions:
Preheat oven to 350 and spray the bottom of a 9×13” baking pan. Cook pasta per package instructions. While pasta is cooking, dice onions and cube the turkey. Add the turkey to the cooked/ drained pasta and set aside.

Saute onions in the butter about 5 minutes. When translucent, add soup, milk, bullion, and mustard. Bring to a boil, then simmer about 10 minutes. Add the cheddar and stir until melted. Pour sauce over noodle/turkey mixture, stirring until all noodles are well covered.

Transfer mixture to baking dish. Cover with left over cheddar and Parmesan cheese. Bake until cheese is melted (about 20 minutes).

Serving Suggestions:
Serve with peas and carrots and green salad.

Ingredients:

2 c. Rice, uncooked
4.5 c. Water
Non-Stick pan spray
4-6 Grouse Breasts, diced
1 T. Garlic, minced
1 Medium Onion, chopped
2 10 oz. cans Cream of Mushroom Soup
1 16 oz. pkg. Sour Cream

Directions:

Add 2 c. rice to 4.5 c. water in a microwave-safe bowl. Cook for 10 minutes on full power.

Spray a frying pan with non-stick spray. Brown grouse over medium heat until outsides are completely cooked, slightly browned.

When microwave has finished the 10-minute cycle, set the power level to 50% and cook rice for 20 additional minutes.

Add onions and garlic to browned meat and saute until onions are translucent. Add soup and sour cream to the meat mixture and set to simmer while noodles cook.

Place rice on a plate and cover with Grouse Stroganoff Sauce. Serve with peas and carrots. Enjoy!