Monday, December 15, 2008

Brian's Venison Casserole

With Christmas cookie making, cleaning and wrapping gifts on Sunday, I was beat when it came time to make dinner. So my darling husband offered to make dinner for me! He can make one dish, and it's pretty good! So he calls it "his" casserole. There's really no recipe for it...he just throws it all together! I'm really not even sure how he thought of it. So here are the basics...but feel free to change it up to make it your own. It's great comfort food and a really good weeknight meal.

1 lb ground venison (we always use venison but you could easily sub. ground beef)
1 medium onion, chopped
1 clove garlic, chopped
1 can of whole kernel corn
1/2 cup of peas (thawed, if necessary)
cheddar much as you want!
aprox. 3/4 cup jiffy mix
aprox. 3/4 cup milk

Preheat oven to 350 degrees. Brown venison in a large skillet until cooked through. If you use ground beef, you might have to drain the fat. Venison is so lean you usually don't have to. In the same skillet as the ground venison, add chopped onion, garlic, salt, pepper, corn and peas. Cook about 5-6 minutes, or until onions are translucent. Then add about 1/2 cup of cheddar cheese (or more if you want!) and stir until melted. Remove from heat and set aside.
In a large mixing bowl, combine milk and jiffy mix until it reaches your desired consistency. Brian likes his on the thin side...about the same consistency as pancake batter. Pour about 1/4-1/2 the batter on the bottom of a greased 13x9 casserole dish (I use a 2 1/2 quart casserole dish). Then add your meat mixture. Sprinkle a little cheddar on top of that. Finally, pour the rest of the jiffy mix batter until it covers all of the meat/cheese mixture. If you need to make more batter, that is fine. Just make sure it covers the meat mixture.
Bake for aprox 40-45 minutes until top is golden brown. If you're unsure if the jiffy mix is cooked through, poke a toothpick in the center. When it comes out dry, it is done.

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