Deer Ratatouille
I used tomato sauce I made from the skins and seeds. Everything I used in this recipe came from the 90 acres I live on except the salt.
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DIRECTIONS
- Brown deer meat in a large skillet.
- Pour 1/4 of sauce in a 9x13 casserole dish.
- Thinly slice the zucchini and squash.
- Alternate squash and zucchini slices in the dish.
- Add tomato sauce and salt to meat and pour over the squash and zucchini slices.
- Bake 30 minutes at 350 degrees.
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