Best Ground Venison Casserole Recipes

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VENISON TATER TOT CASSEROLE (OR USE GROUND BEEF)



Venison Tater Tot Casserole (Or Use Ground Beef) image

My husband hunts ALOT, so we have tons of ground venison on hand in the freezer. I use it in everything most people use ground beef for. This recipe is one of my kids' favorites. What kid doesn't like tater tots?!? Us adults like it too.

Provided by jmills326

Categories     Deer

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 lb ground venison
1 tablespoon minced garlic
1 tablespoon minced onion
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups cheddar cheese, shredded
1 (10 ounce) package tater tots
1 teaspoon garlic powder
1 teaspoon salt

Steps:

  • Preheat oven to the temperature specified on the tater tots package.
  • Place tater tots on a baking pan and bake for 10 minutes.
  • Meanwhile, brown venison with minced garlic and onion. Drain.
  • Add cream of mushroom soup to meat and stir until mixed.
  • Pour mixture into a greased casserole dish.
  • Sprinkle cheese over the top of the meat mixture.
  • Top with tater tots. (I usually have leftover tots, good to munch on while dinner's cooking!).
  • Top tater tots with garlic powder and salt.
  • Bake for about 20 minutes, or until casserole is bubbly and the tater tots are browned.

VENISON ( OR GROUND BEEF) & POTATO CASSEROLE



Venison ( or Ground Beef) & Potato Casserole image

This is a great comfort food. I use ground venison but you could use any ground meat. It melts in your mouth and is a fix it and forget it kind of recipe. You can do it in the crockpot or throw it in a 350°F oven for an hour or so and call it done. I got this recipe from the recipe book that came with one of my crock pots. Use whatever vegetables you like or just use the leftovers from the past few days, that's what I usually do.

Provided by Gail2293

Categories     One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs ground venison, browned & drained
1 (8 ounce) can tomato sauce
1 small onion, chopped
2 -4 garlic cloves, minced
1 (10 ounce) package frozen mixed vegetables
1 teaspoon salt
1 teaspoon pepper
2 cups instant mashed potatoes
1 1/2 cups sour cream
2/3 cup water
1 1/2 cups grated cheddar cheese

Steps:

  • Combine first 7 ingredients.
  • Pour into crock pot or baking dish.
  • Combine potato flakes, sour cream and water. Spread over venison mixture.
  • Cover; cook on LOW for 8 hours (HIGH for 4).
  • Sprinkle with cheese 30 minutes before serving.

GROUND VENISON CASSEROLE



Ground Venison Casserole image

Amounts are approximate. Good lean ground venison is both healthful and apparently sustainable! For root vegetables I recommend a combination of turnip, celeriac and parsnip. For mushrooms I recommend ordinary white or baby bella.

Provided by Diann is Cooking

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb root vegetables
1 head garlic
2 tablespoons olive oil or 2 tablespoons canola oil
1 lb ground venison
1/4 lb mushroom
4 stalks hearts of palm
1 dozen stalk asparagus
1 bell pepper
4 tablespoons Worcestershire sauce
1 teaspoon curry powder
ground black pepper
Italian spices
fresh rosemary

Steps:

  • Chop the root vegetables into roughly bite-sized chunks. Roast the root vegetables together in the oven after coating lightly with about a teaspoon of the oil. Roast with the rosemary and some ground pepper for about 40 minutes at 350°F, or until at a good eating texture.
  • While roasting, remove most of the outer paper peel on the garlic, coat lightly with a few drops of the oil, then wrap in foil and roast in the same oven at 350°F for about 30 minutes. Keep both this and the ingredients of the previous step warm.
  • In a saute pan, place the rest of the oil and heat to moderate on your range top. Add the mushrooms and the ground venison, being sure to break up chunks and stir often. Add the sauce and seasonings including more ground pepper. You may add the bell pepper here, too; I just simply prefer it al dente.
  • Simmer and stir until the mushrooms are cooked and the venison has just turned no longer pink. (You may add more Worcestershire sauce if the mixture is not moist enough enough.)
  • Mix into a casserole dish with the roasted garlic - squeeze it so that the garlic pulp comes out, and discard the rest of the head. Mix in the root vegetables, and then the asparagus (broken into bite sized pieces), hearts of palm (sliced crossways) and the bell pepper (de-seeded and chopped) if you not have already added the latter.
  • Immediately bake at 350°F for approximately ten minutes, and enjoy.
  • If you've prepped this earlier for heating as a casserole later, yes, you'll need to cook this final stage longer.

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