Archive for the ‘Venison Casseroles’ Category
This yummy ground venison recipe is a cross between Shepherd’s Pie and Twice-Baked potatoes. Sound delicious? It is! I usually make these stuffed potatoes in the winter for dinner, although they’d make a great venison appetizer for a football game too.
Recipe: Twice Baked Venison Potatoes
- 6 large Russet potatoes
- 2 tablespoons butter
- 1 pound ground venison, browned
- 1/2 large onion, chopped finely
- 2 eggs, lightly beaten
- 4 tablespoons BBQ sauce
- 1 teaspoon salt
- ground black pepper to taste
- 12 thin slices cheddar cheese
- 2 teaspoons dried parsley
- Bake the potatoes and let cool.
- Slice the potatoes in half lengthwise. Scoop out the insides, leaving the skins as shells. Place shells in a baking dish and set aside.
- Preheat oven to 400.
- In a large mixing bowl, mash the potatoes with the butter.
- Stir in the venison, eggs, BBQ sauce, salt, and pepper and mix thoroughly.
- Spoon the mixture into the potato shells and bake for 30 minutes. Remove from the oven.
- Place a slice of cheese on each potatoes and sprinkle with parsley. Place back in over until cheese melts.
You may want to add more butter and/or cream to the mashed potatoes…it depends on you preference.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)
Microformatting by hRecipe.
This casserole is similar to Stroganoff. I happen to love artichokes and capers. Rick loves Alfredo sauce. I thought combing these things would make a simple, yet elegant meal for me and my honey. This is very easy to make and absolutely delicious!
Recipe: Venison & Artichoke Alfredo
- 4 petite venison steaks (3 to 4 oz each)
- 2 tbs butter
- 1-lb package egg noodles
- 1 15 oz jar Alfredo sauce with mushrooms
- Â½ cup artichoke hearts, quartered
- 1 tbs capers
- Cook egg noodles. Drain and mix with 1 tablespoon of butter. Set aside.
- Preheat oven to 350Â°.
- Melt the other tablespoon of butter. Brown the petite steaks, about three minutes on each side.
- Spread the egg noodles in a 9×13 baking dish.
- When the meat is browned, place on top of the noodles.
- Heat the Alfredo sauce, artichoke hearts, and capers in the skillet you used for browning the meat.
- When heated through (about 1 minute), pour over meat and noodles.
- Place, uncovered, in oven for 30 minutes, until the steaks are cooked through.
Cooking time (duration): 35
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
This past weekend was a cold one. So it was only natural that we decided to go get our Christmas tree, braving the chill winds to find the perfect tree to cut (it was in the absolute, farthest corner of the 40 acre property).
But we warmed up after with a gooey, cheesy venison lasagna. I actually made three versions of it–one following the recipe below, one substituting zucchini for pasta, and one without any cheese. All were delicious, although the zucchini had so much water in it that that one was kind of messy. Someday I’ll find the right thing to use instead of pasta, but I don’t know what it is. (I’m open to ideas!)
Sorry…no picture. We were all too hungry to think about that. It looked like lasagna.
Warm Winter Lasagna
- 2 c. (15 oz.) Ricotta cheese
- 3 c. (15 oz.) shredded Mozzarella
- 1/2 c. grated Parmesan cheese
- 2 eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 lb lasagna (Rick made the pasta, but left to my own devices, I’d buy it)
- 1 recipe meat sauce
Combine cheeses, eggs, salt and pepper in a bowl. Pour about 1 cup sauce on bottom of 9x13x2-inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 50-60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand 10 minutes before cutting.
Venison Meat Sauce
- 1 large sweet onion, chopped
- 3 tbs olive oil
- 1 or 2 cloves garlic, minced (depending on how much garlic you like)
- 1 1/2 to 2 lbs ground venison
- 1 tsp paprika
- 1 28 oz can diced tomatoes
- 1 15 oz can plain tomato sauce
- 1 12 oz can tomato paste
- 1/2 cup red wine
- 1 tbs dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 3 tbs dried parsley
- 1 tsp sea salt
- Pepper to taste
Heat the olive oil and sautÃ© the onions until translucent (about 5 minutes). Add the garlic and sautÃ© another minute. Add the ground meat and paprika and cook until meat is browned. Add the remaining ingredients and simmer for 1 to 4 hours (the sauce is ready to eat after 1 hour, but will be better the longer it simmers).