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 butter.

Spread your mashed potatoes into the bottom of a 13x9 pan or two smaller square roasting pan(s) and set aside.

Brown two pounds of ground venison in 1 Tbsp. of olive oil and drain the cooked meat if necessary.  Remove the meat, but do not clean the pan.

In the same pan that you cooked the meat, sauté 1 cup of chopped white onion, ½ cup of chopped yellow bell pepper and three minced cloves of garlic for three minutes. Add the undrained can of green chilis, 1 Tbsp. Worchestershire sauce, 1 tsp. Hungarian paprika, 1 tsp. salt and ¼ tsp. cracked 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.

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 8 oz. of shredded cheese.

Bake in a 350 degree oven for 35 minutes or until hot and bubbly.