Hunter'S Venison Casserole

14 ingredients
5 steps

Ingredients

  • 2 cups buttery mashed potatoes
  • 1 pound lean ground venison (or other big game)
  • 1 tablespoon canola oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1/2 cup diced red bell pepper
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 cup cottage cheese
  • 2 tomatoes, sliced
  • 1 cup shredded Colby Jack or Cheddar cheese

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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. 5
    Bake, uncovered, in preheated oven until set, about 20 minutes.

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