Dinner

Onion-Venison Mufffin Cups is for Dinner.

Onion-Venison Mufffin Cups takes several minutes to prepare.

Onion-Venison Mufffin Cups takes several minutes to cook.

Onion-Venison Mufffin Cups makes 24 servings.

The ingredients for Onion-Venison Mufffin Cups are:

Venison, 2lbs sliced thin
Onions, raw, 2 cup, chopped
Flour 3 tsp
Brown Sugar, 3 tsp unpacked
Water 1 cup
Pillsbury Grands Buttermilk Biscuits, refrigerated dough, 3 tubes
Kraft Mozzarella Finely shredded Part Skim cheese, 2.5 cup
Parmesan Cheese, grated, 1 cup

Here is how you make Onion-Venison Mufffin Cups:

In a large skillet, cook onions until very tender. Remove from pan and keep warm. In the skillet, cook venison until no longer pink.Return onions to pan. Stir in the flour, brown sugar until blended; gradually add water. Brin to boil; cook and stir for 4-6 min or until thickened.Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of a ungreased muffin cup, overlpping the side and tops. Fill each with about 2 TBSP of meat mixture.Combine mozzarella cheese and Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filing.Bake at 375 for 12 - 15 min or until golden brown.Serving Size:?24 MuffinsNumber of Servings: 24Recipe submitted by SparkPeople user KGATERUHTER.

The nutritional information for Onion-Venison Mufffin Cups is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 298.5

• Total Fat: 12.3 g
• Cholesterol: 40.3 mg
• Sodium: 744.1 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 0.2 g
• Protein: 20.7 g