YOU CAN HAVE DELICIOUS VENISON

Venison Taco Pie

EDITOR'S NOTE: Alice Walker, along with her husband Bob, owns the R&J Smokehouse, in Livingston, Alabama, that specializes in deer-meat processing. Here she provides some of her famous venison recipes. The Walker process deer for me and my family, and we enjoy their unique custom cuts and ready-to-prepare venison.

QUESTION: Do you have any more recipes for us?
ANSWER: Well, I also do venison taco pie. I take a one-pound pack of our ground venison, brown it in the skillet, drain off the fat, add a packet of taco seasoning mix (I use McCormick's) and set it aside. Then I get a casserole dish and a can of crescent roll dough and make a crust out it. Next, pour the taco mix and venison over the dough. Then pour a jar of salsa over the meat mixture and top it with cheddar cheese. Bake it for 10 minutes at 350 degrees. You can also exchange the crescent rolls for flour tortillas.

For more information about R&J Smokehouse, and the company's mouth-watering Cajun-injected turkey breasts, smoked turkey breasts and smoked and spiral hams as well as venison processing, write the company at PO Box 537 Livingston, AL 35470, call (205) 652-2489.

TOMORROW: GRILLED VENISON POTLUCK