Venison N Taters Recipes

TATER TOT VENISON CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and brown venison with the onion, salt to taste, pepper to taste and garlic to taste.
• Put cooked venison in casserole dish. Drain green beans and layer on top.
• Layer the 2 cans of soup on top of that.
• Sprinkle cheese on next layer.
• Top with frozen tater tots ( I usually let mine set out while I am preparing the venison so they are not so frozen). I usually don't use the whole bag. Just enough to cover the top with one full layer.
• Cover with aluminum foil and cook 350°F for an hour.
• Uncover and cook an additional 15 minutes or until tots are browned and crispy.
• I then salt, pepper the top, but that is up to your taste.

VENISON TENDERLOIN WITH BERRY SAUCE AND CREAMY POTATOES

Steps:

• For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
• For the venison: Season both sides of the venison tenderloins with salt and pepper.
• Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve.
• For the potatoes: Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.
• For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
• To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce.

VENISON TATER TOT CASSEROLE (OR USE GROUND BEEF)

Steps:

• Preheat oven to the temperature specified on the tater tots package.
• Place tater tots on a baking pan and bake for 10 minutes.
• Meanwhile, brown venison with minced garlic and onion. Drain.
• Add cream of mushroom soup to meat and stir until mixed.
• Pour mixture into a greased casserole dish.
• Sprinkle cheese over the top of the meat mixture.
• Top with tater tots. (I usually have leftover tots, good to munch on while dinner's cooking!).
• Top tater tots with garlic powder and salt.
• Bake for about 20 minutes, or until casserole is bubbly and the tater tots are browned.