A ground venison recipe that will have all your family rejoicing! Layers of golden potatoes, green chilies, lots of garlic and a savory blend of soft cheeses make this hunters casserole a big win!
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Ingredients
2poundspotatoesunpeeled
1/2cupbutter
2poundsground venison
1Tablespoonolive oil
1cupwhite onionchopped
1/2cupbell pepperchopped
3clovesgarlic
4ozgreen chilieschopped
1TablespoonWorcestershire sauce
1teaspoonHungarian paprika
1 1/2teaspoonsaltdivided
1/4teaspooncracked black pepper
2eggsbeaten
16ozcottage cheese
14ozricotta cheese
8ozsharp cheddar or Monterey jack cheese
Instructions
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.
Notes
For a richer flavor, try adding chives and garlic powder to the mashed potatoes!
Don't have venison? You can easily make this recipe with ground beef.