Recipe by MamaK
"This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef."
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buttery mashed potatoes
lean ground venison (or other big game)
red onion, chopped
diced red bell pepper
shredded Colby Jack or Cheddar cheese
This was awesome! My husband is very picky with how his deer meat is cooked but he loved this. I used sour cream instead of cottage cheese made it a little more runny but it was still excellent. I also added some seasonings to the meat such as liquid smoke...gave it a more smoked flavor! Overall a phenomenal meal and fairly quick to make
This recipe is a nice simple dinner, however I don't like the idea of using cottage cheese ( too runny ), so I used ricotta with the egg mixed in with it. I did add garlic salt to the venison as it was browning(my preference), and when I put it in the casserole dish, I added some rosemary, thyme and a little bit of dill seed. With these changes, I would give it five stars. This recipe is very versatile, and is an excellent base in which to start from. Thanks
A friend just gave us 10 lbs of ground venison, so I decided to start the cooking mission with this recipe. Two thumbs up :) we thought it was fabulous! I thought the cottage cheese wouldn't really "go" with venison, but was great additional layer of yum. Will definitely make again.
Excellent recipe, although I had my doubts about mashed potatoes on the bottom. I used ground elk sausage for the meat. Didn't plan ahead too well before I thawed out the elk, though. I was low on cottage cheese, so used half cottage cheese and half sour cream. It had to cook a little longer than suggested, but it worked fine. Also was out of tomatoes, so I scattered a handful of halved grape tomatoes on top. I'll admit the meal looks kind of gloppy when served out onto the plate, but it was certainly yummy. Both my teen-aged kids gave it a thumbs up, too!
Superb! We added carrots and used a green pepper instead of the red pepper specified. We also changed the canola oil for olive oil. What a wonderful dish! Healthy too, lots of good veggies.
This was excellent. Both my teens and my husband enjoyed it. It was a little runny..but nonetheless very tasty.
I got some venison from a friend and had no idea what to do with it. I had most of the ingredients for the Hunter's Venison Casserole so made that tonight with a few changes:
1) No cottage Cheese. I subbed 1 extra egg and 1/2 cup organic thick yogurt (MINE DID NOT TURN OUT RUNNY!!)
2) No bell pepper. Extra carrots.
3) Added hot pepper flakes & cayanne
4) Left the skin on my smashed redskins and used probably 2.5 c
5) No shredded cheese - used 1/2 c grated Parmesan
6) Bake time - baked an extra 10 min (30 total) as I baked it in a Le Cruset.
Delicious, easy. Will make again!
This is really good. My husband and I are new to venison and are a little wary of eating it but this was a delicious recipe. Followed exactly except added a bit of cayenne. Thanks for sharing
* Percent Daily Values are based on a 2,000 calorie diet.
Hunter's Venison Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 239
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