Game On!

You have to try this delicious venison twist on a comforting supper favorite.

By Scott Jones | Photos By Jason Wallis

Web Exclusive: Carrot Sheet Cake With Maple Syrup Cream Cheese Frosting

Carrot Sheet Cake With Maple Syrup Cream Cheese Frosting

Carrot Sheet Cake With Maple Syrup Cream Cheese Frosting


Cooking spray

9 Tbsp. butter, softened

2/3 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 large egg whites

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

3/4 cup low-fat buttermilk

2 cups finely shredded carrot


1/2 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

2 Tbsp. maple syrup

Preheat oven to 350° F. To prepare cake, coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Place 9 tablespoons butter, brown sugar and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 20 minutes on a wire rack; carefully remove from pan. Gently peel off wax paper; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in maple syrup.

Cover and chill 30 minutes. Spread frosting over top of cake.

Store cake loosely covered in refrigerator.

Prep: 25 min. Bake: 30 min. Chill: 30 min. Yield: 8

Spaghetti and Venison Meatballs

This hearty recipe is perfect for canned summer tomatoes. Make the tomato sauce and meatballs up to 2 days ahead.

Spaghetti and Venison Meatballs

Spaghetti and Venison Meatballs

2 (28-oz.) cans no-salt-added whole peeled tomatoes, undrained

1 (6-oz.) can tomato paste

1 cup water

1 1/2 tsp. dried Italian seasoning

1 tsp. salt

1/4 tsp. crushed red pepper*

1/4 tsp. pepper

2 large eggs

1/2 cup milk

3/4 cup Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. pepper

1 lb. ground venison

1 Tbsp. vegetable cooking spray

1 (16-oz.) package spaghetti

Garnish: grated Parmesan cheese

*Adjust the amount of crushed red pepper to suit your preferred heat level. 

Crush tomatoes with fingers over a large saucepan; add juice. Stir in tomato paste and next 5 ingredients. Bring to a boil over medium-high heat. Partially cover, reduce heat and simmer, stirring occasionally, 35 to 40 minutes.

Meanwhile, preheat oven to 400˚F. Whisk together eggs and milk in a medium mixing bowl. Stir in breadcrumbs; let stand 5 minutes. Add cheese, salt, pepper and venison; mix gently until well combined.

Moisten hands and roll mixture into 11/2-inch balls. Place meatballs on a lightly greased rack in an aluminum foil-lined baking pan. Bake at 400˚F for 25 to 30 minutes.

Cook spaghetti according to package directions. Transfer meatballs from oven with tongs and place into simmering sauce to combine. Serve meatballs and sauce on top of spaghetti.

Prep: 25 min. Cook: 40 min. Bake: 30 min. Yield: 6 servings

Glazed Sweet Potatoes

Glazed Sweet Potatoes

Glazed Sweet Potatoes

3 lb. sweet potatoes, peeled, cut into 2-inch cubes

1/2 cup apple cider or juice

1/4 cup water

3 Tbsp. butter

1 Tbsp. brown sugar

1 Tbsp. honey

1 tsp. salt

1/2 tsp. pepper

1/4 cup chopped toasted walnuts

1 Tbsp. chopped fresh thyme

Stir together sweet potato, apple cider and next 6 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and sweet potato is tender. Gently stir in walnuts and thyme until well combined.

Prep: 20 min. Cook: 30 min. Yield: 6 servings