Hilarys Wild Venison Casserole Recipes

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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

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

WILD RICE VENISON CASSEROLE



Wild Rice Venison Casserole image

"Sounds like a luxury dish today. Wild rice was cheap in the 30's and because of harvest locale it survived the drought longer than area gardens did." From the cook book Stories & Recipes of the Great Depression by Rita Van Amber.

Provided by GeeWhiz

Categories     Wild Game

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup flour
1 lb venison
3 tablespoons bacon fat or 3 tablespoons butter
1/2 onion, chopped
1 garlic clove, minced
2 cups canned tomatoes
1/2 cup green pepper, diced
1/2-1 teaspoon salt (seasoned salt is also good)
1/4 teaspoon curry powder
1/2 teaspoon chili powder
1 cup raw washed wild rice
1 1/2 cups water

Steps:

  • Preheat oven to 350 degrees.
  • Parboil rice with water; boil till almost tender; I'm sure you could also use a prepared wild rice mix.
  • Dredge venison in flour and brown in a heavy skillet with the bacon fat or butter and chopped onion.
  • Place the venison, rice, garlic, tomatoes and seasonings to a 3 qt baking pan and bake for 1 hour.

Nutrition Facts : Calories 338, Fat 3.5, SaturatedFat 1.2, Cholesterol 95.2, Sodium 499.4, Carbohydrate 43.4, Fiber 4.5, Sugar 5.2, Protein 33.7

HILARY'S WILD VENISON CASSEROLE



Hilary's Wild Venison Casserole image

I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.

Provided by HilaryM

Categories     Venison Recipes

Time 9h50m

Yield 4

Number Of Ingredients 11

2 pounds venison, cut into cubes
¾ cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)
2 tablespoons olive oil
1 ½ teaspoons seasoned salt
1 teaspoon allspice berries
4 cloves pickled garlic
1 tablespoon olive oil
4 red onions, chopped
1 cup beluga lentils, soaked in water
8 ounces pearl onions, peeled
1 ½ cups chopped carrots

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.

Nutrition Facts : Calories 625.3 calories, Carbohydrate 54.7 g, Cholesterol 158.8 mg, Fat 15.5 g, Fiber 18.1 g, Protein 57.8 g, SaturatedFat 3.3 g, Sodium 475.3 mg, Sugar 10.3 g

WILD RICE AND VENISON CASSEROLE



Wild Rice and Venison Casserole image

This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.

Provided by Aunt Paula

Categories     Deer

Time 1h20m

Yield 3 quarts

Number Of Ingredients 9

1 lb ground venison
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sliced celery
1 cup sliced mushrooms
1 cup water
1 chopped onion
3 tablespoons soy sauce

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.

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