Venison Hash Brown Casserole

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VENISON HASH BROWN CASSEROLE

INGREDIENTS:

1 1/2 to 2 lbs. ground venison, no fat added
2 tablespoons extra virgin olive oil
7 oz. can green chilies, drained
26 oz. pkg. shredded hash brown frozen potatoes or fresh if available
10.5 oz. can Cream of Chicken soup,  prefer Campbell's brand
10.5 oz. can Cream of Mushroom soup, prefer Campbell's brand
8 oz. sour cream
2 cups New York Extra Sharp Cheddar Cheese, shredded (reserve 1 cup for topping)
1 small onion chopped (about 1 cup)
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 teaspoons Morton table salt
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
1/2 teaspoon Wild Bill's Meat Rub

Add 2 tablespoons of olive oil to a large skillet over medium heat and brown ground venison.  Mix all the above ingredients except 1 cup of the shredded Cheddar Cheese and put in a 13x9x2 inch baking dish.  Top with the remaining cup of shredded Cheddar cheese and bake at 350-375 degrees for 45 minutes to 1 hour until top browns and is bubbly.  Let stand about 10 minutes.  Garnish with fresh chopped parsley or diced green and/or red bell pepper.

YIELD: 8 to 12 servings

Above venison hash brown casserole baked on 01-04-16 and was "off the chain good."  Served with fried squirrel n gravy, yellow rice and Mary Bs Tea biscuits.  Another "Fruits of the Harvest meal!"

Below venison hash brown casserole baked on 03-24-13 and was outstanding.  A few sequence pixs taken on 12-21-08:

 

Ingredients assembled with ground venison browned in 2 tablespoons of extra virgin olive oil.  Ground chuck or ground elk works great also if Bambi sensitive!  Use very lean ground beef only and well drained.  Omit the olive oil if using ground beef which has fat added.

Ready for some hand mixing with low tech tool!

Ingredients mixed and ready for casserole dish.  Below baked venison hash brown casserole:

This is a copy and paste of a hash brown casserole recipe by Janet Harris in The Adcock Traditions Family Cookbook circa 1997 of which I added the ground venison, chilies, red and green bell pepper and additional seasonings.

Web published by Bill aka Mickey Porter on 11-28-14 with updated pixs added on 01-04-16.

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