Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Brown ground venison in canola oil with onion and season to taste then stir in barbeque sauce until venison is evenly covered then grease a baking dish and line bottom of pan with biscuits.
  2. Pour venison mixture over biscuits and sprinkle cheddar cheese on top liberally then place in an oven preheated to 350°F and bake until cheese is melted and lightly browned on top.
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