• Home
  • Meetings
  • Club News
    • Club News
    • 60 Plus Gun Raffle
    • Board Members Only
  • Archery
    • Outdoor 3D
    • Indoor
    • Leagues
  • Other Shoots Info
  • Links
  • ASA State Championship
  • More
    • Home
    • Meetings
    • Club News
      • Club News
      • 60 Plus Gun Raffle
      • Board Members Only
    • Archery
      • Outdoor 3D
      • Indoor
      • Leagues
    • Other Shoots Info
    • Links
    • ASA State Championship
  • Sign In

  • My Account
  • Signed in as:

  • filler@godaddy.com


  • My Account
  • Sign out

Signed in as:

filler@godaddy.com

  • Home
  • Meetings
  • Club News
    • Club News
    • 60 Plus Gun Raffle
    • Board Members Only
  • Archery
    • Outdoor 3D
    • Indoor
    • Leagues
  • Other Shoots Info
  • Links
  • ASA State Championship

Account


  • My Account
  • Sign out


  • Sign In
  • My Account

Mosquito Bowmen Archery Club

Mosquito Bowmen Archery ClubMosquito Bowmen Archery ClubMosquito Bowmen Archery Club

Associated with Conservation League Inc.

Associated with Conservation League Inc.Associated with Conservation League Inc.Associated with Conservation League Inc.

Other Information

This page will be information from our Club members.

Members Favorite Recipes

Venison-Cheese Stuffed Shells in Tomato Sauce

1 lb. box jumbo shells
1 carton Ricotta cheese
8 oz. shredded Mozzarella cheese
½ c. Parmesan cheese
1 egg
1 tsp parsley
1 lb venison
1 medium chopped onion
3 cloves minced garlic
32 oz. spaghetti sauce
Cooking oil (or Pam) to prevent sticking

Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside. 
Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley. 
Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese. 
Cover and bake at 350°F for 35 to 45 minutes. 
Uncover 5 minutes before removing from oven. 


Venison Steaks with Red Wine

Venison steaks

3 tablespoons olive oil

salt, pepper and garlic to taste

1 clove garlic; crushed

1 dash sweet basil

1 dash tarragon

1 cup of burgundy, or your favorite red wine

1 tablespoon Butter

1 cup beef stock

1/2 cup diced shallots (or diced onions)

1/2 cup of mushrooms

1 tablespoon flour 


Directions

Rub meat with small amount of olive oil, then rub meat with crushed garlic, or sprinkle generously with garlic powder and salt and pepper to taste.

Add pinch of sweet basil and tarragon over meat. Be careful not to over spice!
Heat oil in a skillet over high heat.
Add venison and lower to med. heat, cook 4 minutes per side, remove meat and keep warm.
In same skillet add wine all but 2 tablespoons, and butter and allow to melt. Add beef stock then cook for 10 min. to reduce liquid.
Add shallots (or diced onions) and mushrooms, cook until tender.
Remove skillet from heat. Stir in flour, stirring constantly to infuse any lumps. Replace skillet on med. heat.
Cook slowly about 5 min. to thicken. Stir in remaining wine.
Return venison to skillet, and spoon sauce over the meat. Simmer 3 to 4 min. per side.
Place meat on platter and smother with sauce. Serve immediately. 
I love serving this over a bed of rice or noodles
(found on the Internet by Jim Hawthorne, Rayville, MO.) 


Chris's Venison Meatloaf

This is my husband's recipe for venison meatloaf. He combined several recipes to come up with the right combination of ingredients. It tastes like regular meatloaf.

Ingredients
1 lb. venison, ground
1 cup crushed crackers (I use one sleeve of Saltine)
1/2 cup milk or less (I now add ¼ cup)
2 eggs
1/4 cup Ketchup
1 Tbsp dried minced onion
2 Tbsp. brown sugar
2 Tbsp. mustard
2 Tbsp. white vinegar
2 tsp. seasoned salt
1/8 tsp. pepper

Directions
Mix all ingredients, shape into a loaf and bake at 350 degrees for one hour.

(found this favorite on the internet) 


Copyright © 2025 Mosquito Bowmen Archery Club - All Rights Reserved.

Powered by