Ground Venison Recipe (Hunter’s Casserole)
This ground venison recipe is all about layers of flavors and textures. With golden potatoes, green chilis, plenty of garlic, and a savory blend of soft cheeses, it’s a simple, balanced dish that’s full of flavor in every bite.
Table of Contents
This recipe, no doubt, takes a good amount of time to put together but it sure was worth it. It’s a great new way to use up our ground venison and it was delicious! I actually used 1 pound venison and 1 pound axis when I made it. Definitely a keeper! – Ruth
If you’re a fan of comfort food that’s easy to make and packed with hearty flavors, this ground venison recipe is right up your alley. It brings together ground venison, potatoes, and cheese to give you a meal that’s both satisfying and delicious. It’s one of our favorite venison recipes!
Love this recipe? Then you’ve got to try my venison meatloaf, venison meatballs, and savory venison pie. They’re all family favorites that are perfect for sharing with your loved ones.
I originally created this ground venison recipe for a 13×9 pan, but today I am making two smaller casseroles using square roasting pans. We will eat one tonight for dinner (with no leftovers!) and I will freeze the other pan for later. However you do it, this hunters casserole made with venison meat is simple, balanced and FULL of flavor.
Why I Love This Recipe
- Family Favorite: This recipe is a hit with the whole family. The combination of creamy mashed potatoes, flavorful venison, and three types of cheese is just unbeatable.
- Comfort Food: There’s something about a hearty, warm casserole that just screams comfort. This recipe is the perfect thing to cozy up with on a cold evening.
- Flavor-Packed: Don’t let the simple ingredients fool you. This recipe is bursting with flavor, thanks to the venison, garlic, and green chilies.
- Time Saver: This recipe helps save time by preparing the mashed potatoes and cooking the meat simultaneously. This way, you can have this delicious meal ready in just about an hour.
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Key Ingredients
- Potatoes: This is the main ingredient of the recipe, and it will be used to make a delicious mashed potato layer for our dish.
- Butter: It will be mixed with the mashed potatoes to make them rich and creamy.
- Ground Venison: The star of our recipe, it will bring a unique and savory flavor to the dish.
- Olive Oil: It will be used to brown the ground venison and prevent it from sticking to the pan.
- Onion and Bell Pepper: These will add a sweet and tangy flavor to the dish, complement the venison, and add a nice crunch.
- Garlic: It will add a bold, aromatic flavor to the dish.
- Green Chilies: They will add a bit of heat and a pop of color to the dish.
- Worcestershire Sauce: This will add a savory and tangy flavor to the venison, making it even more delicious.
- Hungarian Paprika: It will add a smoky, slightly sweet flavor and a beautiful reddish color to the dish.
- Salt and Cracked Black Pepper: They will season the dish, enhancing all the flavors.
- Eggs: These will be mixed with the cheeses to bind them together and add a rich, creamy texture to the dish.
- Ricotta Cheese: It will add a creamy, slightly tangy flavor to the dish.
- Sharp Cheddar or Monterey Jack Cheese: It will add a rich, bold flavor and a gooey, cheesy texture to the dish.
Equipment
- Large Pot – You’ll need this to boil the potatoes until they’re fork-tender. It’s important to use a large pot to accommodate the quantity of potatoes.
- 13×9 Pan – This is where you’ll layer your mashed potatoes, meat, and cheese mixture. It’s essential to use the right size to ensure even layer distribution and proper cooking.
- Skillet – This is used to brown the ground venison and sauté the onions, bell peppers, and garlic. Using the same skillet for both steps infuses the flavors and saves on cleaning up.
How to Make Ground Venison Recipe
Preparation
To start, peel and boil the golden potatoes. While they’re cooking, you can brown the ground venison and prepare the other layers of your casserole.
Step 1 – Prepare the Mashed Potato Layer
After the potatoes are cooked, drain them and mash them with butter. Spread this mashed potato mixture into your baking pan and set it aside.
Step 2 – Cook the Ground Venison
In a pan, brown the ground venison with olive oil. After it’s cooked, set the meat aside.
Step 3 – Sauté the Vegetables
In the same pan, sauté the chopped onion, bell pepper, and garlic. Add the green chilis, Worcestershire sauce, paprika, salt, and black pepper to the sauté and cook for a few minutes. Stir in the cooked vegetables with the ground meat and spread this mixture on top of the mashed potatoes.
Step 4 – Prepare the Cheese Mixture
In a separate bowl, mix together eggs, ricotta cheese, cottage cheese, and salt. Pour this cheese mixture over the meat layer and top it with shredded cheese.
Step 5 – Bake the Casserole
Place the baking pan in the preheated oven and bake for 35 minutes. Your casserole is ready when it’s hot and bubbly.
Expert Tip
To guarantee creamy mashed potatoes for your ground venison shepherd’s pie, boil your unpeeled golden potatoes in lightly salt water until they are fork-tender. This will take about 20-25 minutes. Drain the potatoes and mash them well with butter. Leaving the skin on adds a rustic texture and flavor to your mash.
Recipe Variations
- Swap the Meat: Don’t have venison? No problem! You can easily make this recipe with ground beef for a more traditional twist.
- Add More Flavor: For a richer flavor, try adding chives and garlic powder to the mashed potatoes. This simple addition will take your dish to the next level.
- Cheese Options: Feel free to experiment with different types of cheese for the topping. While the recipe calls for sharp cheddar or Monterey Jack, you can also try it with a more mild cheese or even a bit of Parmesan for a unique flavor.
What to Serve With
- For a hearty, comforting meal, serve your ground venison shepherd’s pie with a side of creamy mashed potatoes and some buttery green beans. The classic flavors and rich textures are sure to be a hit with your family.
- If you’re hosting a casual get-together, pair this dish with a fresh salad and some crusty, buttery bread. The light, crisp salad is a perfect contrast to the rich, savory pie, while the bread is great for soaking up any leftover sauce.
- For a cozy night in, serve this shepherd’s pie with a side of roasted vegetables and a glass of your favorite red wine. The robust flavors of the wine complement the venison perfectly, while the roasted vegetables add a nice, smoky flavor to the meal.
Make Ahead Instructions
Make this recipe as directed and do not bake. Cover and freeze for up to 3 months. When ready to enjoy, let thaw in the refrigerator overnight. Bake as directed until hot and bubbly.
Recipe FAQs
For this recipe, the potatoes are boiled in lightly salt water until they are fork-tender. Then, they are mashed with butter. You can leave the skin on the potatoes for a more rustic texture.
If you don’t have ground venison, you can easily substitute it with ground beef. Just make sure to drain the excess fat after browning the meat.
Venison is so lean that you can usually skip the draining. However, if you are using ground beef as a substitute, you will want to drain out the excess fat.
Storing and Reheating
- Storing: After making this delicious ground venison recipe, you can store any leftovers in an airtight container. They will keep well in the refrigerator for up to 3 days.
- Freezing: If you’d like to store your cooked ground venison for a longer period, it can be frozen for up to 3 months. Be sure to use a freezer-safe container.
- Thaw: When you’re ready to enjoy your frozen venison, simply transfer it to the fridge and let it thaw for about 24 hours.
- Reheating: Once thawed, you can reheat in a skillet over medium heat. Stir occasionally until it’s heated through.
More Venison Recipes You’ll Enjoy
Serving Size
- What to Expect: This ground venison recipe yields a hearty meal for about 12 people.
- How to Scale: If you’re expecting a larger crowd or just want to have leftovers, you can easily double the recipe. Just make sure to use a larger pan to brown the ground venison and follow the rest of the instructions as directed.
Hunters Casserole with Ground Venison Recipe
Ingredients
Mashed Potato Layer
- 2 pounds potatoes unpeeled
- 1/2 cup salted butter
Venison Layer
- 2 pounds ground venison
- 1 Tablespoon olive oil
- 1 cup white onion chopped
- 1/2 cup bell pepper chopped
- 3 cloves garlic
- 4 oz chopped green chilies undrained
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Hungarian paprika
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
Cheese Layer
- 2 eggs beaten
- 1/2 teaspoon salt
- 16 oz cottage cheese
- 14 oz ricotta cheese
- 8 oz sharp cheddar or Monterey jack cheese
Instructions
- Preheat oven to 350˚ F. Grease a 9×13 baking pan.
Mashed Potato Layer
- Using a large pot, boil two pounds of skin-on golden potatoes in lightly salted water until fork tender.
- Drain the potatoes and mash them well with ½ cup of salted butter.
- Spread your mashed potatoes into the bottom of a 13×9 pan or two smaller square roasting pan(s) and set aside.
Venison Layer
- Brown two pounds of ground venison in olive oil and drain the cooked meat if necessary. Remove the meat, but do not clean the pan.
- In the same pan where you cooked the meat, sauté onion, yellow bell pepper, and garlic cloves for three minutes. Add the undrained can of green chilis, Worcestershire sauce, Hungarian paprika, 1 tsp. salt and black pepper and sauté for an additional 2 minutes.
- Stir your cooked vegetables into your bowl of meat and spread it on top of the mashed potatoes to make the second layer.
Cheese Layer
- In a separate bowl, mix together the eggs, ricotta cheese, cottage cheese and remaining ½ tsp. of salt.
- Pour the cheese mixture on top of the meat layer and top with shredded cheese.
- Bake in a 350 degree oven for 35 minutes or until hot and bubbly.
Notes
Nutrition
This ground venison recipe was originally published in 2018. It has been updated with new pictures and more detailed instructions. The recipe remains the exact same.
Delicious! I added a pint of canned corn and a cup of frozen peas to veggie it up a bit. I ended up baking for an extra 15 minutes. Chives in the mashed potato layer was awesome.
Great ideas! So glad you enjoyed it 😊