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Thursday, January 7, 2016

hunter's venison casserole

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • 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.
  • 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 potatoes in the casserole dish.
  • stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. top with tomato slices, and sprinkle with cheese.
  • bake, uncovered, in preheated oven until set, about 20 minutes.

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