Name: Hunter's Venison Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Buttery mashed potatoes - 2 cups; Lean ground venison (or other big game) - 1 pound; Canola oil - 1 tablespoon; Red onion, chopped - 1; Garlic, minced - 2 cloves; Celery, diced - 2 stalks; Diced red bell pepper - ½ cup; Worcestershire sauce - 1 tablespoon; Salt - ½ teaspoon; Pepper - ¼ teaspoon; Eggs, beaten - 2; Cottage cheese - 1 cup; Tomatoes, sliced - 2; Shredded Colby Jack or Cheddar cheese - 1 cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Hunter's Venison Casserole

1. Buttery mashed potatoes - 2 cups

2. Lean ground venison (or other big game) - 1 pound

3. Canola oil - 1 tablespoon

4. Red onion, chopped - 1

5. Garlic, minced - 2 cloves

6. Celery, diced - 2 stalks

7. Diced red bell pepper - ½ cup

8. Worcestershire sauce - 1 tablespoon

9. Salt - ½ teaspoon

10. Pepper - ¼ teaspoon

11. Eggs, beaten - 2

12. Cottage cheese - 1 cup

13. Tomatoes, sliced - 2

14. Shredded Colby Jack or Cheddar cheese - 1 cup

How to cook deliciously - Hunter's Venison Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.

3. Stage

Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.

4. Stage

Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.

5. Stage

Bake, uncovered, in preheated oven until set, about 20 minutes.