Healthy Venison Supper

There are many ways that I cook with deer meat, some are healthy and some aren't. We love it fried, sauteed, even on kabobs. The meat part of this recipe came from my best friend Samantha. The unhealthiest part of this supper is probably the brown gravy, which isn't that bad.

Venison & Gravy:
1 1/2 lbs cubed venison (or cubed steak or pork)
1 packet brown gravy
Sliced onion (about 1/4 of the onion, I used vidalia)
Salt, pepper, garlic powder, Lawry's seasoned salt

Season the meat with desired seasonings. Mix gravy packet with 1 cup cool water in casserole or glass oven safe dish. Put seasoned meat in into gravy mixture. Sprinkle meat and gravy with the onion slices. Bake at 350 degrees for about 45 minutes.

Before cooking

Roasted Sweet Potatoes
3-4 small sweet potatoes, peeled
Salt, pepper
Canola oil

Slice the potatoes into about 1/4 inch slices. Pour about 1/4 cup canola oil onto tinfoil lined cookie sheet pan. Pour potatoes onto pan and season liberally. Lay slices flat and roast on 400 degrees for about 45 minutes, turning once. They will be golden brown on both sides.

After roasting

Green Beans:
1 large or 2 small cans any type of green beans
1 tsp of Better than Bouillon Ham Base (I buy mine at Winn Dixie) or 1 packet Goya Ham seasoning
Salt, pepper
Add all ingredients to pot. Cook over medium heat about 15 minutes, stirring occasionally.