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.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

547 calories; protein 47.3g 95% DV; carbohydrates 28.3g 9% DV; fat 26.5g 41% DV; cholesterol 240.7mg 80% DV; sodium 1206.4mg 48% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2007
This was awesome! My husband is very picky with how his deer meat is cooked but he loved this. I used sour cream instead of cottage cheese made it a little more runny but it was still excellent. I also added some seasonings to the meat such as liquid smoke...gave it a more smoked flavor! Overall a phenomenal meal and fairly quick to make Read More
(22)

Most helpful critical review

Rating: 3 stars
05/10/2010
This recipe is a nice simple dinner however I don't like the idea of using cottage cheese ( too runny ) so I used ricotta with the egg mixed in with it. I did add garlic salt to the venison as it was browning(my preference) and when I put it in the casserole dish I added some rosemary thyme and a little bit of dill seed. With these changes I would give it five stars. This recipe is very versatile and is an excellent base in which to start from. Thanks Read More
(9)
30 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/01/2007
This was awesome! My husband is very picky with how his deer meat is cooked but he loved this. I used sour cream instead of cottage cheese made it a little more runny but it was still excellent. I also added some seasonings to the meat such as liquid smoke...gave it a more smoked flavor! Overall a phenomenal meal and fairly quick to make Read More
(22)
Rating: 5 stars
10/17/2007
A friend just gave us 10 lbs of ground venison, so I decided to start the cooking mission with this recipe. Two thumbs up :) we thought it was fabulous! I thought the cottage cheese wouldn't really "go" with venison, but was great additional layer of yum. Will definitely make again. Read More
(17)
Rating: 5 stars
06/13/2007
Excellent recipe, although I had my doubts about mashed potatoes on the bottom. I used ground elk sausage for the meat. Didn't plan ahead too well before I thawed out the elk, though. I was low on cottage cheese, so used half cottage cheese and half sour cream. It had to cook a little longer than suggested, but it worked fine. Also was out of tomatoes, so I scattered a handful of halved grape tomatoes on top. I'll admit the meal looks kind of gloppy when served out onto the plate, but it was certainly yummy. Both my teen-aged kids gave it a thumbs up, too! Read More
(12)
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Rating: 3 stars
05/10/2010
This recipe is a nice simple dinner however I don't like the idea of using cottage cheese ( too runny ) so I used ricotta with the egg mixed in with it. I did add garlic salt to the venison as it was browning(my preference) and when I put it in the casserole dish I added some rosemary thyme and a little bit of dill seed. With these changes I would give it five stars. This recipe is very versatile and is an excellent base in which to start from. Thanks Read More
(9)
Rating: 5 stars
12/15/2008
Superb! We added carrots and used a green pepper instead of the red pepper specified. We also changed the canola oil for olive oil. What a wonderful dish! Healthy too lots of good veggies. Read More
(7)
Rating: 4 stars
02/15/2012
I got some venison from a friend and had no idea what to do with it. I had most of the ingredients for the Hunter's Venison Casserole so made that tonight with a few changes: 1) No cottage Cheese. I subbed 1 extra egg and 1/2 cup organic thick yogurt (MINE DID NOT TURN OUT RUNNY!!) 2) No bell pepper. Extra carrots. 3) Added hot pepper flakes & cayanne 4) Left the skin on my smashed redskins and used probably 2.5 c 5) No shredded cheese - used 1/2 c grated Parmesan 6) Bake time - baked an extra 10 min (30 total) as I baked it in a Le Cruset. Delicious easy. Will make again! Read More
(6)
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Rating: 4 stars
09/30/2008
This was excellent. Both my teens and my husband enjoyed it. It was a little runny..but nonetheless very tasty. Read More
(4)
Rating: 5 stars
11/02/2011
This is really good. My husband and I are new to venison and are a little wary of eating it but this was a delicious recipe. Followed exactly except added a bit of cayenne. Thanks for sharing Read More
(4)
Rating: 5 stars
10/27/2008
This was great! My family LOVED it! Read More
(3)
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