Hunter's Venison Casserole
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.
- Serves: 4 persons
- 2cups buttery mashed potatoes
- 1pound lean ground venison (or other big game)
- 1tablespoon canola oil
- 1red onion, chopped
- 2cloves garlic, minced
- 2stalks celery, diced
- ½cup diced red bell pepper
- 1tablespoon Worcestershire sauce
- ½teaspoon salt
- ¼teaspoon pepper
- 2eggs, beaten
- 1cup cottage cheese
- 2tomatoes, sliced
- 1cup shredded Colby Jack or Cheddar cheese
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Spread 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.
Step 3Heat 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.
Step 4Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
Step 5Bake, uncovered, in preheated oven until set, about 20 minutes.