ground venison recipe

A <strong>ground venison recipe</strong> that will have all your family rejoicing!  Layers of golden potatoes, green chilis, lots of garlic and a savory blend of soft cheeses make this hunters casserole a big win!

Hunters Casserole with Ground Venison Recipe

potatoes

butter

venison

olive oil

onion

chopped bell pepper

garlic

green chilies

Worcestershire sauce

Hungarian paprika

salt, divided

black pepper

eggs, beaten

cottage cheese

ricotta cheese

oz sharp cheddar or monterey jack cheese

Using a large pot, boil two pounds of skin-on golden potatoes in lightly salted water until fork tender.

Drain the potatoes and mash them well with ½ cup of butter.

Spread your mashed potatoes into the bottom of a 13&#215;9 pan or two smaller square roasting pan(s) and set aside.

Brown two pounds of ground venison in 1 Tbsp. of olive oil and drain the cooked meat if necessary.  Remove the meat, but do not clean the pan.

In the same pan that you cooked the meat, sauté 1 cup of chopped white onion, ½ cup of chopped yellow bell pepper and three minced cloves of garlic for three minutes. Add the undrained can of green chilis, 1 Tbsp. Worchestershire sauce, 1 tsp. Hungarian paprika, 1 tsp. salt and ¼ tsp. cracked black pepper and sauté for an additional 2 minutes.

Stir your cooked vegetables into your bowl of meat and spread it on top of the mashed potatoes to make the second layer.

In a separate bowl, mix together the eggs, ricotta cheese, cottage cheese and remaining ½ tsp. of salt.

Pour the cheese mixture on top of the meat layer and top with 8 oz. of shredded cheese.

Bake in a 350 degree oven for 35 minutes or until hot and bubbly.

Delicious! Comfort food. Perfect for this gluten-free, dairy-free family with a few omitted steps. Thank you!

This recipe turned out AMAZING!! I adjusted the measurements to about half of this because I didn’t need a lot and used a 9x9 pan. I have to say I was slightly skeptical when adding the Chile’s and things but it is absolutely one of my favs now!!!

I froze the leftovers and they were wonderful the second time around! I thawed the casserole and put it on 425 for about 20 min covered with foil. Perfect!

My family loved this dish!  So happy to find another ground venison dish to put in the rotation!

I have never made anything with venison before. A friend gave us some ground venison. It was already flavored with some seasoning. I used this recipe minus the cottage cheese and ricotta layer (didn’t have on hand and with Covid restrictions didn’t want to run to store). It was delicious.  Definitely will make again using the ricotta layer and try it with ground beef too. Recipe did not say to cover while baking but I think I will next time, and maybe uncover the last 5 minutes. The top was a little too brown and cheese was a little hard. Thanks for helping use my venison and enjoy eating it.

This venison tacos recipe is absolutely loaded with flavor! Sweet pineapple, smoky chipotles, and perfectly seasoned ground venison come together in this easy recipe for homemade tacos. Serve with diced onion and fresh cilantro for a perfect bite every time!

Ground Venison Tacos

TBSP minced garlic

pineapple

chipotle peppers

orange juice

taco seasoning

Tortilla shells (for serving)

onion and cilantro (for serving)

In a large skillet, heat 2 TBSP olive oil over medium heat. Add onion, stirring to coat, and cook until onions begin to turn soft and translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Add ground venison and cook until browned, about 10 minutes. Stir in crushed pineapple and chipotles in adobo (use only 2 for a milder heat or up to 4 for more spice). Allow juice to reduce slightly before stirring in orange juice and taco seasoning. Cook meat until thickened and saucy.

Serve in warmed tortillas with additional onion and cilantro, and a wedge of lime, if desired.

Looking for a quick meal before you hop back in the stand this afternoon? Look no further than Salisbury steak, or what I like to call the Midwest meatball. Laced with classic flavors, topped with a thick mushroom gravy, and served with mashed potatoes, it’s the perfect pick-me-up before a hike into...

Venison Salisbury Steak

Salisbury Steak

yellow onion, pureed

ketchup

soy sauce

garlic powder

smoked paprika

mustard

salt

tbsp. vegetable or canola oil

Mushroom Gravy

wild game stock

cremini mushrooms, sliced

yellow onion, diced

garlic cloves, diced

unsalted butter

Dijon mustard

all-purpose flour

Salt and pepper

Whipped Potatoes

lbs. gold potatoes, peeled and halved

cheese,

milk

In a large pot, add the peeled potatoes and cover with cold water. Season with a pinch of salt and bring to a boil. Combine the milk and butter in a small pot and heat until the butter melts.

Boil the potatoes until soft in the center. Drain and place the potatoes back into the pot. Add the milk, butter, and parmesan. Season with salt. With a large spoon, mix the potatoes vigorously until well combined. Pour the whipped potatoes into a baking dish and set aside.

While the potatoes are boiling, combine all of the Salisbury steak ingredients in a mixing bowl, except the oil and parsley. Mix with your hands until well combined. Separate the meat into four portions. Form the meat mixture into oval patties about 1/2-inch thick. Slice the mushrooms, dice the onion and garlic, and set aside.

Add the vegetable oil to a large cast iron skillet. Bring the pan to medium-high heat. Place the steaks in the pan, making sure to leave some space between each patty. Sear each side until nicely browned and remove from the pan. Add the butter, onion, and garlic and cook until the onion is translucent. Add the mushrooms and cook until tender.

Next, whisk in the flour and cook the mixture until the flour becomes golden brown. Whisk in the wild game stock, Dijon mustard, and Worcestershire until the gravy is well combined and smooth. Reduce the heat to low, season with salt and pepper, place the patties back into the gravy, and simmer until cooked through, probably about 15 minutes.

Broil the potatoes until browned on the top (optional). Serve the Salisbury steak with the whipped potatoes, mushroom gravy, and your favorite vegetables. Garnish with parsley.

Bolognese with Venison, Beef, and Pork

beef

pork belly

prosciutto

celery (diced)

carrots (diced)

Kosher salt

tsp pepper

red wine

oz 28-cans tomatoes

bay leaves

fettuccine pasta

parmesan (for serving)

In a Dutch oven, brown the venison, beef, pork, and prosciutto and cook over medium heat for about 10 minutes or until the meat is cooked through. Remove any accumulation of fat and continue cooking for about 10 more minutes. The meat will look a little dry, but that is exactly what you want. It will be full of flavor.

Add the onions, celery, carrots, and garlic and cook for 10 minutes, or until vegetables are soft. Season with salt and pepper. Add wine and reduce by half, cooking for about 15 minutes. Add the milk, tomatoes, and bay leaves. Bring to a boil and then lower to simmer. Allow to cook for about 1 1/2 hours.

During the last half hour, bring a large pot of water to a boil and heavily season with salt. Add pasta and cook until al dente. Drain pasta. Remove Bolognese from the heat. Add the cooked pasta to the sauce. Grate fresh parmesan over the top.

This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into...

Ground Venison and Red Pepper Soup

kosher salt

tbsp. smoked paprika

rosemary leaves (use 1 tsp. if ground)

chicken stock*

red peppers,

kale

Israeli couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas

Heat a large pot or Dutch oven over medium-high heat. Add roughly a tablespoon of olive oil to the pot, or enough to coat it in a thin layer. Once the oil shimmers, add the ground venison and brown. Sprinkle in the salt, paprika, and rosemary, and stir to combine. Remove the venison and set aside.

Add another tablespoon of oil if needed and sauté the diced onion until brown and soft, 3 to 5 minutes. Add the minced garlic and cook an additional minute, or until fragrant.

Deglaze the pan with chicken stock (see note below). Return the venison and add the strips of red peppers. Simmer for 10 to 15 minutes to reduce the liquid and intensify flavors.

Add the pasta or beans and kale to the pot. Cook for an additional 10 to 15 minutes, or until tender.

Taste and season with extra salt or black pepper if desired. Serve hot.

*Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.

*Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.

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Top 5 ground venison recipe recipes from across the web

The most viewed ground venison recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hunters Casserole with Ground Venis...

Ground Venison Tacos

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The most viewed ground venison recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine