Venison Golumpki 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 CABBAGE ROLLS

Steps:

• In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling., Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.

GOLOMBKI

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., Cook rice according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cooked rice, salt and pepper., Place 1/3 cup beef mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place seam side down in a greased 13-in. x 9-in. baking dish. Combine soup and water; pour over top., Cover and bake at 350° for 55-65 minutes or until cabbage is tender.

VENISON GOLUMPKI CASSEROLE

Steps:

• - preheat oven to 350 degrees;.
• - Cut cabbage into chunks; put into a 13-x9" or larger roasting pan;.
• - Chop the onion and shred the cheese;.
• - brown the venison and chopped onion in the olive oil (in a large skillet); set aside.
• - combine the soup, tomato paste, tomatoes and water in a medium sauce pan and heat to boiling.
• - Add the tomato mixture and cooked rice to the browned venison and onions - stir to fully blend;.
• - Spread the mixture evenly over the cabbage and cover (aluminum foil is fine).
• - Bake at 350 degrees for 1- 1.5 hours.
• - Spread cheese on top and bake another 10 minutes to melt/brown the cheese.
• Serve with some hearty bread and a salad.