Best 4 Peggis Layered Venison Casserole Recipes
Peggy's Layered Venison Casserole is a hearty and flavorful dish that combines the best of venison with a medley of vegetables and a creamy sauce. This casserole is not only delicious but also incredibly easy to make, making it a perfect weeknight meal. The recipe features a unique layering technique that ensures that each bite is packed with flavor.
Peggy's Layered Venison Casserole begins with a layer of tender venison, which is then topped with a layer of sautéed onions and mushrooms. This is followed by a layer of creamy sauce, made with a combination of condensed cream of mushroom soup, milk, and sour cream. The final layer consists of a combination of frozen peas and carrots, adding a pop of color and sweetness to the dish. The casserole is then baked until bubbly and golden brown, resulting in a comforting and satisfying meal.
Along with Peggy's Layered Venison Casserole, the article also includes recipes for two additional venison casseroles:
1. **Venison Casserole with Sweet Potatoes**: This casserole features a combination of venison, sweet potatoes, and a creamy sauce, creating a sweet and savory dish that is perfect for a special occasion.
2. **Easy Venison Casserole**: This recipe is a simple and straightforward casserole that combines venison with a creamy sauce and a combination of vegetables. It is a great option for those who are short on time or looking for a hassle-free meal.
Whether you are a fan of venison or simply looking for a hearty and flavorful casserole, this article has something for everyone. With three delicious recipes to choose from, you are sure to find a venison casserole that will satisfy your taste buds.
PEGGI'S LAYERED VENISON CASSEROLE
This hearty venison casserole has a consistency similar to a venison goulash. It may not win a contest for being the prettiest dish, but it's definitely a Blue Ribbon venison recipe. If you have a supply of venison, it's a delicious way to use it. The layers of potatoes and venison have just the right amount of seasoning and...
Provided by Peggi Anne Tebben
Categories Casseroles
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Brown ground burger, onions & celery together.
- 2. Add garlic powder & celery salt. Drain.
- 3. Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
- 4. Next, spread 1/2 of the burger mixture on top of potatoes.
- 5. Now, add another layer of potatoes on top of that. Salt & pepper.
- 6. Put the remaining burger mixture on top of that.
- 7. Drain green beans really good. Place on top of the last layer.
- 8. Spread on sliced mushrooms next.
- 9. Mix soups together.
- 10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
- 11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
- 12. Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
- 13. Then add on the French fried onions and leave uncovered.
- 14. Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.
PEGGI'S VENISON JERKY
I have been using this recipe for about 25 years now. I make about 60 pounds of it a year (starting weight). Everyone loves it. You can figure your dry weight on finished jerky is going to be a little over 1/3 of the weight you started out with. So, if you have 60# raw meat, you will end up with 20# + of dried jerky. The batch I...
Provided by Peggi Anne Tebben
Categories Meat Appetizers
Number Of Ingredients 16
Steps:
- 1. FREEZE MEAT WHILE STILL IN THE ROAST STAGE (RAW). THEN REMOVE FROM FREEZER & LET SLIGHTLY THAW. SLICE ON SLICER OR BY HAND TO 1/8"TO 3/16" THICK AGAINST THE GRAIN. IF YOU SLICE WITH THE GRAIN, IT WILL BE TOUGH & STRINGY.
- 2. MIX ALL OF MARINADE TOGETHER & PUT MEAT IN. AFTER ABOUT 30 MINUTES, I LOVE TO TASTE THE MEAT. IT IS CURED BY THEN. IT IS HEAVEN. DO NOT PACK MEAT TIGHT. I DO THIS PART ABOUT 7 PM & LEAVE OUT ON COUNTER FOR ABOUT THE NEXT 3 HOURS & WALK IN & STIR WITH WOODEN SPOON EVERY 30 MINUTES OR SO, TO MAKE SURE IT IS EVENLY DISTRIBUTED. MARINADE IN FRIDGE OVERNIGHT. DO NOT PACK TOO TIGHTLY.
- 3. NEXT MORNING,EARLY, WASH SINK OUT THOROUGHLY. PLACE SOME SORT OF DRAINER IN BOTTOM OF SINK. I USE A ROUND PIE COOLING RACK. POUR JERKY & MARINADE OUT IN SINK. NOW GO HAVE YOUR COFFEE WHILE YOU ARE WAITING ON JERKY TO DRAIN. PLACE ON DEHYDRATOR TRAYS & PLACE IN DEHYDRATOR.
- 4. I HAVE A BIG SQUARE DEHYDRATOR WITH 10 TRAYS & FAN. WHEN ALL TRYS ARE IN, LEAVE DOOR AJAR ABOUT 3 INCHES FOR PROBABLY 3 HOURS UNTIL MOST MOISTURE LEAVES. THEN CLOSE DOOR & CONTINUE DEHYDRATING. IF YOU DON'T DO THIS, IT WILL STAY WET ALOT LONGER. IT TAKES ABOUT 6 FULL HOURS . MEAT IS DONE WHEN IT IS DRY TO THE TOUCH & YOU BEND IT & IT DOESN'T FEEL RUBBERY, BUT DON'T OVER DRY, TO WHERE IT STARTS TURNING WHITE (SALT CONTENT). I THROW IT ALL IN A BIG STAINLESS STEEL BOWL & LEAVE OVERNIGHT TO FINISH AIR DRYING. THEN THE NEXT DAY, I VACUUM PACK IT IN 1/2# BAGS.
- 5. I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.
VENISON MOSTACCIOLI CASSEROLE
Have a freezer full of venison? This wholesome recipe is perfect for using your pre-packaged ground venison meat. My three and six-year-olds love it, and it isn't gamey tasting at all!!
Provided by IronChefLaurie
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h23m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
- Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
- Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 47.6 g, Cholesterol 69.6 mg, Fat 11.9 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 5.8 g, Sodium 608.4 mg, Sugar 5.7 g
HUNTER'S VENISON CASSEROLE
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Provided by stef k
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g
Tips for Making Peggy's Layered Venison Casserole:
- Use high-quality venison: The better the quality of the venison, the better the casserole will taste. If possible, use venison that has been freshly butchered and vacuum-sealed.
- Trim the venison of fat and silver skin: This will help to reduce the gamey flavor of the venison.
- Brown the venison in a skillet before adding it to the casserole: This will help to develop the flavor of the venison and prevent it from becoming dry.
- Use a variety of vegetables in the casserole: This will add flavor, texture, and nutrients to the dish. Some good options include onions, carrots, celery, potatoes, and green beans.
- Use a flavorful sauce in the casserole: This will help to bind the ingredients together and add moisture to the dish. Some good options include tomato sauce, cream of mushroom soup, or a combination of the two.
- Bake the casserole until the venison is tender and the vegetables are cooked through: This will typically take about 1 hour and 30 minutes.
- Serve the casserole hot with your favorite sides: Some good options include mashed potatoes, rice, or a salad.
Conclusion:
Peggy's Layered Venison Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The venison is tender and flavorful, and the vegetables add a nice variety of flavors and textures. The casserole is also very versatile, so you can easily customize it to your own taste. Whether you are a seasoned hunter or just looking for a new way to enjoy venison, this casserole is sure to please.
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