Hunters Venison Potato Casserole Recipes

HUNTERS' HASH (VENISON MEAT STUFFING)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Stir together venison, pork, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes; season with salt and pepper. Place mixture into a large oven-proof Dutch oven with a lid.
• Bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. Mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.

HUNTERS VENISON POTATO CASSEROLE

Steps:

• 1. Make the mashed potatoes or use leftovers. Spray a large casserole dish with cooking spray. Place the mashed potatoes in the bottom of the casserole dish.
• 2. Cook the bacon and drain. Cut into pieces set aside. Place canola oil in a large skillet. Place the ground venison in skillet and break it up. Add the red onion, garlic, and red bell pepper. Cook until meat is browned and vegetables are tender. Season with salt and pepper.
• 3. Spoon the meat mixture on top of the potato mixture. Mix the eggs and cottage cheese together. Place on top of the meat in the casserole dish.
• 4. Top with cheese. Top the cheese with the cooked bacon. Place in a preheated 350 degree oven. Bake 20 to 25 minutes.

HUNTER'S DELIGHT

Steps:

• In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5-qt. slow cooker. Top with venison and bacon., Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

HUNTER'S VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.