Best Peggis Layered Venison Casserole Recipes

VENISON MOSTACCIOLI CASSEROLE

Venison Mostaccioli Casserole image

Have a freezer full of venison? This wholesome recipe is perfect for using your pre-packaged ground venison meat. My three and six-year-olds love it, and it isn't gamey tasting at all!!

Provided by IronChefLaurie

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h23m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package mostaccioli or medium tube pasta
1 tablespoon olive oil
1 yellow onion, chopped
1 pound ground venison
1 (15 ounce) can tomato sauce
¼ teaspoon dried basil
⅛ teaspoon garlic powder
salt and pepper to taste
¼ cup grated Parmesan cheese
3 cups grated Mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.

Nutrition Facts : Calories 416.9 calories, Carbohydrate 47.6 g, Cholesterol 69.6 mg, Fat 11.9 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 5.8 g, Sodium 608.4 mg, Sugar 5.7 g

HUNTER'S VENISON CASSEROLE

Hunter's Venison Casserole image

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.

Provided by stef k

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h

Yield 4

Number Of Ingredients 14

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
½ cup diced red bell pepper
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
1 cup cottage cheese
2 tomatoes, sliced
1 cup shredded Colby Jack or Cheddar cheese

Steps:

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 onto 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.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g

PEGGI'S LAYERED VENISON CASSEROLE

Peggi's Layered Venison Casserole image

This hearty venison casserole has a consistency similar to a venison goulash. It may not win a contest for being the prettiest dish, but it's definitely a Blue Ribbon venison recipe. If you have a supply of venison, it's a delicious way to use it. The layers of potatoes and venison have just the right amount of seasoning and...

Provided by Peggi Anne Tebben

Categories Casseroles

Time 1h20m

Number Of Ingredients 12

Ingredients

1 lb ground deer burger
1 medium onion, cut into slivers
3 ribs of celery, chopped
1 Tbsp garlic powder
1 tsp celery salt
3 - 4 medium red potatoes (not white)
2 can(s) green beans, drained, 14.5 each
1 can(s) cream of mushroom soup, 10.5 oz.
1 can(s) cream of chicken soup, 10.5 oz.
1 can(s) French fried onions (optional)
6 fresh mushrooms, sliced thick
salt and pepper

Steps:

1. Brown ground burger, onions & celery together.
2. Add garlic powder & celery salt. Drain.
3. Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
4. Next, spread 1/2 of the burger mixture on top of potatoes.
5. Now, add another layer of potatoes on top of that. Salt & pepper.
6. Put the remaining burger mixture on top of that.
7. Drain green beans really good. Place on top of the last layer.
8. Spread on sliced mushrooms next.
9. Mix soups together.
10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
12. Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
13. Then add on the French fried onions and leave uncovered.
14. Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.