Hunter's Venison Casserole Recipe - Allrecipes.com
Hunter's Venison Casserole Recipe
  • READY IN 1 hr

Hunter's Venison Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
  5. Bake, uncovered, in preheated oven until set, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2007

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

 
Most Helpful Critical Review
May 10, 2010

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

 
Oct 17, 2007

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.

 
Jun 12, 2007

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!

 
Dec 15, 2008

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.

 
Nov 02, 2011

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

 
Sep 30, 2008

This was excellent. Both my teens and my husband enjoyed it. It was a little runny..but nonetheless very tasty.

 
Feb 15, 2012

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!

 

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Nutrition

  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 253 mg
  • 84%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 47.3 g
  • 95%
  • Sodium
  • 1206 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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