Best Venison Casserole Recipes

HUNTER'S VENISON CASSEROLE

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.

VENISON SAUSAGE & CHESTNUT CASSEROLE

Steps:

• Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.
• Tip the onions and celery into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.
• Put the remaining oil in the pan, cook the mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the wine and 300ml water into the dish and crumble the stock cube over the top. Stir in the chestnuts, tomato purée and bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.
• Meanwhile, make the mustard mash. Put the potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the butter and cream until smooth. Beat in the mustard, season to taste, and set aside.
• Mix the cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.

VENISON MOSTACCIOLI CASSEROLE

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.

WILD RICE AND VENISON CASSEROLE

Steps:

• Brown venison in skillet.
• Add rest of ingredients and mix well.
• Pour into 2 1/2 or 3 quart casserole dish, cover.
• Bake in 350° oven for 30 mins.
• Uncover and bake for 30 more mins.

VENISON TATER TOT CASSEROLE (OR USE GROUND BEEF)

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 AND WILD RICE CASSEROLE

Steps:

• Dredge venison cubes in flour.
• Brown in butter over medium to low heat.
• Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
• Add remaining ingredients except rice.
• Bring to boil.
• Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
• Cover and bake at 350 degrees about 1 hour, stirring twice while baking.

CANNED VENISON AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven 350 degrees
• 2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
• 3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
• 4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

VENISON ( OR GROUND BEEF) & POTATO CASSEROLE

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.

WILD RICE AND VENISON CASSEROLE

Steps:

• 1. Brown venison in a heavy skillet.
• 2. Add the remaining ingredients and mix well.
• 3. Pour into a 2 1/2 or 3 quart casserole dish.
• 4. Bake, covered at 350 degrees for 30 minutes.
• 5. Uncover, and bake an additional 30 minutes.

TATER TOT VENISON CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and brown venison with the onion, salt to taste, pepper to taste and garlic to taste.
• Put cooked venison in casserole dish. Drain green beans and layer on top.
• Layer the 2 cans of soup on top of that.
• Sprinkle cheese on next layer.
• Top with frozen tater tots ( I usually let mine set out while I am preparing the venison so they are not so frozen). I usually don't use the whole bag. Just enough to cover the top with one full layer.
• Cover with aluminum foil and cook 350°F for an hour.
• Uncover and cook an additional 15 minutes or until tots are browned and crispy.
• I then salt, pepper the top, but that is up to your taste.

HILARY'S WILD VENISON CASSEROLE

Steps:

• Place the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.
• Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid.
• Bake in the preheated oven until the venison is very tender, about 1 hour.

HUNTERS VENISON POTATO CASSEROLE

Steps:

• 1. Make the mashed potatoes or use leftovers. Spray a large casserole dish with cooking spray. Place the mashed potatoes in the bottom of the casserole dish.
• 2. Cook the bacon and drain. Cut into pieces set aside. Place canola oil in a large skillet. Place the ground venison in skillet and break it up. Add the red onion, garlic, and red bell pepper. Cook until meat is browned and vegetables are tender. Season with salt and pepper.
• 3. Spoon the meat mixture on top of the potato mixture. Mix the eggs and cottage cheese together. Place on top of the meat in the casserole dish.
• 4. Top with cheese. Top the cheese with the cooked bacon. Place in a preheated 350 degree oven. Bake 20 to 25 minutes.

GROUND VENISON CASSEROLE

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.

PEGGI'S LAYERED VENISON CASSEROLE

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.

WILD VENISON CASSEROLE.

Steps:

• The day before, mix together the marinade ingredients and add the cubed venison to the mixture. Leave this, covered, in the fridge overnight.
• The next day, fry the onions in a little olive oil, add the marinated venison chunks bit by bit and fry until they have changed colour. Transfer these to a casserole dish and add the marinade. Lower the heat to allow the meat to cook very slowly. Meanwhile . . .
• Wash the Beluga lentils in cold water then put them in a saucepan and add water just to cover them. Cook them until they are almost soft. Drain them, reserving the liquid they have cooked in as you may need to add some to the casserole if it looks a little dry at any time during its hour of slow cooking.
• Add the carrot chunks to the casserole.
• Put the lid on the casserole and transfer to a cool oven - Electricity: 140 deg.C, Fan oven: 120 deg.C, Gas 1 - for about one hour, or until the carrots and meat are tender. Check on the casserole at half time and if the liquid seems low, add some of the water the lentils were cooked in.
• The casserole should be quite rich when cooked, so serve with a plainly cooked green vegetable and rice or potatoes.

VENISON CASSEROLE

Steps:

• Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
• Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
• Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
• Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.

VENISON AND PRUNE CASSEROLE

Steps:

• Marinate the venison overnight in 300ml of wine and the thyme.
• The next day, preheat the oven to 150C/gas 2.
• In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
• Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly.
• Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly.
• Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade.
• Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
• About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well.
• When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste.
• Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.

VENISON TACO CASSEROLE

Steps:

• Bring medium saucepan of water to boiling and add noodles. Cook according to package directions. Drain.
• Brown meat in skillet, drain and add taco seasonings according to pkg. direction.
• Combine all ingredients, except the chips in large saucepan and heat on medium/high until cheese is melted, stirring occasionally.
• Serve with chips.

VENISON OR BEEF CASSEROLE

Steps:

• I use a porcelin coated dutch oven. Pour cooking oil in the bottom of the dutch oven and preheat it on the stove.
• Brown the ground venison or beef in the dutch oven then remove it from the pot. Remove grease from the bottom of the dutch oven.
• Place sliced potatoes in the bottom of the dutch oven so that it covers the bottom and up the sides a little bit.
• Then Slice your oinon into rings and place them on top of the potatoes.
• Sprinkle a little salt and pepper on top of that, then place the ground venison or beef on top of the potatoe and onions.
• Chop the carrots and slice the mushrooms and place them on top of the ground beef. Salt and pepper that a little bit.
• Then mix the cream of mushroom soup and brown gravy; mix together with the minced garlic and water.
• Pour mixture over the top and place in the preheated oven at 350 degrees and back for 45-60 minutes. Wallah dinner is served and serves approximately 4-6 people.

VENISON CASSEROLE

Steps:

• Turn on the oven to 170c.
• Melt half the butter in a large lidded casserole.
• Fry the finely diced onion, celery and garlic until softened.
• Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
• Add the flour and stir until the butter is absorbed by the flour and the contents of the pan are coated, cook for another two minutes.
• Add the red wine, chopped herbs, bay leaf, redcurrant jelly and crumble in the stock cube, add salt and pepper to taste, stir well leave to simmer.
• Melt the remaining butter in a small frying pan and brown the cubed venison, this should be done as briefly as possible so that the meat does not lose it's tenderness.
• Add the meat to the casserole, put the lid on and place in the middle of the oven.
• After half an hour turn the oven down to 130c and leave to cook for 2-3 hours, check periodically and add more water if needed.