Venison Hunters Casserole

Delicious venison, golden mashed potatoes, fried vegetables, egg and cheese add up to a filling and savory hunters casserole. You can also substitute fried vegetable with canned carrots and peas to create a venison shepherd's pie.

Prep Time: 10 Minutes

Cooking Time: 30 Minutes

Makes 6 Servings

Ingredients:

8 Russet Potatoes

¼ Cup Sour Cream

¼ Cup Margarine

¼ Cup Milk

1 Pound Ground Venison

1 Red Pepper

½ White Onion

4 Eggs

3 Cups Shredded Cheddar Cheese

Instructions

1. Wash potatoes and cut into 1 inch pieces. Boil potatoes in a large pot with 2 tablespoons of salt for 20 minutes, or until tender.

2. Dice vegetables, scramble eggs in a medium sized bowl, add shredded cheese to egg mixture.

3. While potatoes are boiling, cook venison until browned on a non-stick pan, generously season with salt and pepper. Once cooked, set aside, cook peppers and onion until onions are translucent.

4. Drain potatoes once cooked, mash with margarine, milk, and sour cream, add additional spices as needed. 

5. In a casserole tray, add potatoes, spreading evenly, add venison, add vegetables, press with a spatula and compress. Add egg and cheese mixture over top.

6. Place in oven and bake for 30 minutes or until cheese is bubbling and eggs are cooked.

7. Serve with sour cream.