Best 12 Venison Casserole Recipes

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.

VENISON MOSTACCIOLI CASSEROLE

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.

WILD RICE AND VENISON CASSEROLE

Steps:

• Brown venison in skillet.
• Add rest of ingredients and mix well.
• Pour into 2 1/2 or 3 quart casserole dish, cover.
• Bake in 350° oven for 30 mins.
• Uncover and bake for 30 more mins.

CANNED VENISON AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven 350 degrees
• 2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
• 3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
• 4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

VENISON TATER TOT CASSEROLE (OR USE GROUND BEEF)

Steps:

• Preheat oven to the temperature specified on the tater tots package.
• Place tater tots on a baking pan and bake for 10 minutes.
• Meanwhile, brown venison with minced garlic and onion. Drain.
• Add cream of mushroom soup to meat and stir until mixed.
• Pour mixture into a greased casserole dish.
• Sprinkle cheese over the top of the meat mixture.
• Top with tater tots. (I usually have leftover tots, good to munch on while dinner's cooking!).
• Top tater tots with garlic powder and salt.
• Bake for about 20 minutes, or until casserole is bubbly and the tater tots are browned.

VENISON ( OR GROUND BEEF) & POTATO CASSEROLE

Steps:

• Combine first 7 ingredients.
• Pour into crock pot or baking dish.
• Combine potato flakes, sour cream and water. Spread over venison mixture.
• Cover; cook on LOW for 8 hours (HIGH for 4).
• Sprinkle with cheese 30 minutes before serving.

TATER TOT VENISON CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and brown venison with the onion, salt to taste, pepper to taste and garlic to taste.
• Put cooked venison in casserole dish. Drain green beans and layer on top.
• Layer the 2 cans of soup on top of that.
• Sprinkle cheese on next layer.
• Top with frozen tater tots ( I usually let mine set out while I am preparing the venison so they are not so frozen). I usually don't use the whole bag. Just enough to cover the top with one full layer.
• Cover with aluminum foil and cook 350°F for an hour.
• Uncover and cook an additional 15 minutes or until tots are browned and crispy.
• I then salt, pepper the top, but that is up to your taste.

WILD RICE AND VENISON CASSEROLE

Steps:

• 1. Brown venison in a heavy skillet.
• 2. Add the remaining ingredients and mix well.
• 3. Pour into a 2 1/2 or 3 quart casserole dish.
• 4. Bake, covered at 350 degrees for 30 minutes.
• 5. Uncover, and bake an additional 30 minutes.

GROUND VENISON CASSEROLE

Steps:

• Chop the root vegetables into roughly bite-sized chunks. Roast the root vegetables together in the oven after coating lightly with about a teaspoon of the oil. Roast with the rosemary and some ground pepper for about 40 minutes at 350°F, or until at a good eating texture.
• While roasting, remove most of the outer paper peel on the garlic, coat lightly with a few drops of the oil, then wrap in foil and roast in the same oven at 350°F for about 30 minutes. Keep both this and the ingredients of the previous step warm.
• In a saute pan, place the rest of the oil and heat to moderate on your range top. Add the mushrooms and the ground venison, being sure to break up chunks and stir often. Add the sauce and seasonings including more ground pepper. You may add the bell pepper here, too; I just simply prefer it al dente.
• Simmer and stir until the mushrooms are cooked and the venison has just turned no longer pink. (You may add more Worcestershire sauce if the mixture is not moist enough enough.)
• Mix into a casserole dish with the roasted garlic - squeeze it so that the garlic pulp comes out, and discard the rest of the head. Mix in the root vegetables, and then the asparagus (broken into bite sized pieces), hearts of palm (sliced crossways) and the bell pepper (de-seeded and chopped) if you not have already added the latter.
• Immediately bake at 350°F for approximately ten minutes, and enjoy.
• If you've prepped this earlier for heating as a casserole later, yes, you'll need to cook this final stage longer.

VENISON CASSEROLE

Steps:

• Turn on the oven to 170c.
• Melt half the butter in a large lidded casserole.
• Fry the finely diced onion, celery and garlic until softened.
• Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
• Add the flour and stir until the butter is absorbed by the flour and the contents of the pan are coated, cook for another two minutes.
• Add the red wine, chopped herbs, bay leaf, redcurrant jelly and crumble in the stock cube, add salt and pepper to taste, stir well leave to simmer.
• Melt the remaining butter in a small frying pan and brown the cubed venison, this should be done as briefly as possible so that the meat does not lose it's tenderness.
• Add the meat to the casserole, put the lid on and place in the middle of the oven.
• After half an hour turn the oven down to 130c and leave to cook for 2-3 hours, check periodically and add more water if needed.

PEGGI'S LAYERED VENISON CASSEROLE

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.

VENISON OR BEEF CASSEROLE

Steps:

• I use a porcelin coated dutch oven. Pour cooking oil in the bottom of the dutch oven and preheat it on the stove.
• Brown the ground venison or beef in the dutch oven then remove it from the pot. Remove grease from the bottom of the dutch oven.
• Place sliced potatoes in the bottom of the dutch oven so that it covers the bottom and up the sides a little bit.
• Then Slice your oinon into rings and place them on top of the potatoes.
• Sprinkle a little salt and pepper on top of that, then place the ground venison or beef on top of the potatoe and onions.
• Chop the carrots and slice the mushrooms and place them on top of the ground beef. Salt and pepper that a little bit.
• Then mix the cream of mushroom soup and brown gravy; mix together with the minced garlic and water.
• Pour mixture over the top and place in the preheated oven at 350 degrees and back for 45-60 minutes. Wallah dinner is served and serves approximately 4-6 people.