Reviewed: 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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Reviewer:

angelarose

Reviewed: Nov. 2, 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

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Reviewer:

Divine

Reviewed: Mar. 21, 2011

This was fantastic! I made it with real potatoes and threw in my dutch oven. Family approved!

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Reviewer:

aimessue

Reviewed: Nov. 17, 2010

I'm sorry to say that this was very mediocre. I found it to be quite bland and was not thrilled by the combination of flavors. I was hoping to be pleasantly surprised like the other reviewers, but I wasn't. If you would like to make this, I would highly suggest adding spices (maybe thyme, rosemary, or dill as Jessi suggested...or else cumin, coriander, cayenne) to the venison. Also, I think the cottage cheese would be better if added after baking. Although I think it would be much better with the suggestions I made above, I doubt that I will try to make this dish again.

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Reviewer:

hannahelastic

Reviewed: May 6, 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

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Reviewer:

Jessi

Reviewed: Feb. 10, 2010

Taste is absolutely wonderful. It is rather soupy, but I'm not sure how you would avoid that with all of the veggies. Nobody seemed to mind in my family, and my husband definitely wants me to make this again. It's a winner!

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Reviewer:

lizza

Reviewed: Nov. 20, 2009

The flavor was good, however it did get runny on the bottom when it was done cooking.

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Reviewer:

darlene k

Reviewed: Nov. 16, 2009

This meal was delicious. It was a little runny but the runniness kind of added to the meal. It would be great substituting ground beef too, otherwise I wouldnt change anything from the original recipe!

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Reviewer:

Jules

Reviewed: 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.

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