Hunter's Venison Casserole
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Ground Venison (lean)1 tbsp
Canola Oil2 cloves
Garlic (minced)2 stalks
Celery (diced)1 cup
Red Bell Pepper (diced)1 tbsp
Worcestershire Sauce1 tsp
Salt1 tsp
Pepper1 cup
Cottage Cheese1 cup
Colby Jack (shredded)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spread mashed potatoes evenly in a 2-quart casserole dish; set aside
3
Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside
4
Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper
5
Cook until the onion has softened, about 3 minutes
6
Stir in cooked venison, and season with Worcestershire, salt, and pepper
7
Spoon mixture onto potatoes in the casserole dish
8
Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture
9
Top with tomato slices, and sprinkle with cheese
10
Bake, uncovered, in preheated oven until set, about 20 minutes