- 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
- 1/2 cup diced red bell pepper
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 cup cottage cheese
- 2 tomatoes, sliced
- 1 cup shredded Colby Jack or Cheddar cheese
- 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.
03/29/2018
recipepes.com
Hunter's Venison Casserole, recipe
PT15M
PT1H
5
455 calories
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