Venison Tater Tot Casserole Or Use Ground Beef Recipes
TATER TOT VENISON CASSEROLE
I always end up with so much venison each year. This is a weekly dish at our house during Hunting season. Kids love it and so do we. I use 1 1/2 or 2 pounds of venison. Just varies depending on what I have on hand. Doesn't really matter. Turns out great either way. You can also use ground beef if you do not have venison on hand.
Provided by WendyTN
Categories Deer
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 903.2, Fat 50.1, SaturatedFat 20.9, Cholesterol 162.5, Sodium 2020.9, Carbohydrate 64.6, Fiber 8.1, Sugar 3.2, Protein 50.9
VENISON ( OR GROUND BEEF) & POTATO CASSEROLE
This is a great comfort food. I use ground venison but you could use any ground meat. It melts in your mouth and is a fix it and forget it kind of recipe. You can do it in the crockpot or throw it in a 350°F oven for an hour or so and call it done. I got this recipe from the recipe book that came with one of my crock pots. Use whatever vegetables you like or just use the leftovers from the past few days, that's what I usually do.
Provided by Gail2293
Categories One Dish Meal
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients.
- Pour into crock pot or baking dish.
- Combine potato flakes, sour cream and water. Spread over venison mixture.
- Cover; cook on LOW for 8 hours (HIGH for 4).
- Sprinkle with cheese 30 minutes before serving.
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- Cook the bacon in a skillet or in the oven on a sheet pan until it’s very crispy. Reserve the grease for later uses, like frying fish. Set aside the bacon for finishing the hotdish.
- In a cast iron skillet or saucepot over medium-high heat, add the oil or butter and coat the pan. Add the venison and cook until thoroughly browned; season with salt, pepper, and paprika. Remove the meat and set aside. If using meat with high fat content, make sure to drain the fat before adding the spices.
- In the same skillet or pot that you browned the meat, add the stick of butter with the garlic, onion, and cook until the onions begin to caramelize on the edges. Add the mushrooms, salt, pepper, thyme, and sauté the ‘shrooms until they’re thoroughly cooked. Stir in the flour evenly and cook until the mixture begins to bubble and turn a golden brown (this is the roux or thickening agent that will help make the gravy thick and rich). When the butter/flour mixture turns golden brown, stir in the stock and bring it to a boil. Lastly, stir in the heavy cream and bring to a boil. Reduce the gravy to a simmer, occasionally stirring, allowing it to get very thick (you’re looking for condensed soup-thick). Check for taste and remove from the heat to cool. Alternately, you can skip this step and use the canned cream of mushroom or celery soup_._
- Preheat the oven to 400 degrees. In a large mixing bowl, combine the ground venison, gravy, 6 ounces of cheese, Top the Tater Dip, sweet corn, green beans, and jalapeño. Dump the hotdish filling into a greased casserole dish and spread evenly. Add a single layer of the tater tots on top of the filling.
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