This delicious, nutritious venison casserole is guaranteed to be a hit with the entire family. There is something in it for everyone. This dish takes one skillet and one casserole dish and is a more vegetable-rich version of meat and potatoes. This casserole definitely falls into the comfort food category. Try it and you’ll like it!
- 1 1/2 pounds lean venison
- 2 cups mashed potatoes
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 1 red onion, chopped
- 1 red bell pepper, diced
- 2 cloves minced garlic
- 2 stalks celery, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 beaten eggs
- 1 cup cottage cheese
- 2 tomatoes, sliced 1 cup cheddar cheese, shredded
First, start off by preheating the oven to 350 degrees F. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink and set aside. Then melt the butter in the bottom of a 2 quart casserole dish, spread the mashed potatoes evenly within and set aside.
Heat the vegetable oil in the skillet, then stir in the red onion, bell pepper, garlic, and celery. Cook until the onion has softened, about 3 to 4 minutes. Stir in cooked venison and season with Worcestershire, salt and pepper. Spoon the meat and vegetable mixture over the potatoes in the casserole dish.
Stir together eggs and cottage cheese in a small bowl and spread evenly over meat mixture in the casserole dish. Top with tomato slices, and sprinkle with cheese. Bring the venison casserole together by baking uncovered in the preheated oven until set, about 20 to 25 minutes.
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