venison (deer) corn casserole

As I'm sure I have mentioned before, I love a casserole. You can turn just about anything into a casserole. Tonight I turned ground venison (deer) into a casserole. Casseroles are great for cleaning the fridge out of leftovers, and are usually fairly easy to make. If I were teaching someone to cook, I think one of the first dishes I would teach would be casseroles. Anyone can make a casserole.

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I was watching "The Chew" today, and they were discussing casseroles, and what each person thought a casserole consists of. One thought casseroles always had to have Campbell's soup, another thought a casserole always had to have cheese. What do you think is a required ingredient in a casserole?

I personally think anything can be a casserole, but it has to have cheese.. But I am a cheese lover so I put cheese on like I put Franks Red hot on.. I put that shit on everything.

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Tonight's casserole is made from a mixture of ground pork and ground venison. The deer meat was ground with bacon so it was ground bacon/venison to start with, and I kicked it up a notch with the ground pork. You want to add fat to your deer meat no matter the cut because it is a very lean meat and just isn't good without the added fat.

I also don't like the smell of venison cooking. For me you have to pair deer meat with very strong and very aromatic ingredients or that smell will stay in your house for days. I don't mean to sound down on deer meat. Deer meat is awesome cooked right. But if you have never cooked it then I would advise doing some research on techniques and tricks, and recipes.. Read lots of recipes, see what they have in common, then go from there.

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The strong flavors I paired with the ground deer tonight were lot's of onions, strongly brewed black coffee, garlic, basil, Worcestershire sauce, chili powder, franks red hot, Those smells are far more pleasant to me and will over power that deer smell easily.

The girls aren't here to try out the venison casserole but it is hubby approved, and also approved by the two sons so winner winner ground deer dinner..

After the casserole recipe scroll down and you will find a bonus recipe in this post. I didn't get pics so I'm not giving it its own post, but it's an oven recipe for deer onion rope sausage. It includes beer and some other things and they loved it too.

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Venison (deer) casserole

1 lb ground venison (deer)
1/2 lb ground pork (chicken or pork sausage will work too)
2/3 cup diced yellow onion
1/4 cup diced jalapenos ( I didn't use the jalapenos this time but usually do)
1 can whole kernel corn drained
1/4 stick butter
1/3 cup strong black coffee
3 tbsp Worcestershire sauce
1 1/2 tbsp minced garlic
2 tbsp chili powder
1 tbsp sweet basil
1-1/2 tbsp black pepper
1-1/2 cups ketchup
1/4 cup franks red hot
1 tsp sugar
1/4 cup ranch powder
1/3 cup chicken broth (optional - see notes after recipe)
1 bag frozen home style fries (tater tots, or hash browns work well here too)
1 1/2 cups shredded cheddar cheese (for top)

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in cast iron skillet melt your butter and add your minced garlic, sweet basil, onion, chili powder, black pepper, (if using fresh jalapenos add them now, if canned or from a jar add later)
give these ingredients a good stir and cook for about 1 1/2 to 2 minutes over medium high heat (between 6 and 7 on my electric stove) Just until hot, onions will not be done at this point

add ground venison, and ground pork and cook until meat is mostly brown but you still see some pink in it.. add your corn, jalapenos, black coffee, Worcestershire sauce, continue cooking until meat is fully cooked stirring frequently

In separate bowl mix ketchup franks red hot and 1 tsp sugar, and ranch powder and set aside

line a casserole dish with french fries or hash browns (even layer) pour meat and all of its drippings over fries evenly

Pour the ketchup mixture over that layer

top with cheese

bake uncovered for 35 minutes at 400 degrees or until cheese is brown.

add parsley or jalapenos for garnish (optional)

Recipe notes and variation

this recipe can be used with any ground meat but if using beef Id back off the pepper, chili powder, and Worcestershire sauce a little

ketchup mixture can be stirred into meat instead of added as another layer if you chose

your meat mixture should have plenty of liquid for the fries on bottom to absorb most liquid and still leave you with a moist but not soupy casserole, If your meat mixture seems a little dry add the chicken broth if it seems OK leave this off.. (if you have ever made tacos from a seasoning package your liquid to meat ratio should look similar to that when you have just added the water. If you aren't sure leave it off try it and learn from it what to do next time.. In my opinion is far better to have fries that are too dry than too soggy... you can always add ketchup or some other sauce if its too dry.. Not much you can do with too soggy,

Some other add-in, or topping ideas are, black beans, salsa, Rotel, diced tomatoes, diced bell peppers, pepper jack cheese, pimentos, chick peas, french fried onions on top, crushed chips, crackers, or bread crumbs, crumbled bacon, green peas, (just be mindful of liquid content no one likes soggy fries)

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All of my recipes are easy and very versatile.. So, experiment, share your ideas and results, Id love to know..

Now for that bonus recipe

Venison (deer) onion rope sausage in the oven

1 lb venison (deer) onion rope sausage
1 yellow onion sliced into fairly thick slices
1 red bell pepper sliced
1 green bell pepper sliced
1 tbsp minced garlic
1/2 stick butter
1 can miller high life beer
1 tsp onion powder
1/2 tbsp chili powder
3 tbsp Worcestershire sauce
2 tsp red pepper flakes
1/3 cup franks red hot
1/4 cup grape jelly
1 tbsp black pepper
1 tsp celery salt
2 tbsp Italian dressing powder
salt to taste (you won't need much because of the salt in the Worcestershire and celery salt)

melt butter, add all dry spices (onion powder, chili powder, red pepper flakes, black pepper, and celery salt, Italian dressing powder mix) give it a good stir until its heated through

Slice sausage rope into equal length pieces.. (I cut mine into about 3 inch slices)

when butter and spices are heated add beer, Worcestershire and minced garlic, and grape jelly and give another good stir to mix well and jelly had liquefied.

add all other ingredients (onion, peppers, sausage)

stir and simmer for about 2 minutes on medium low (about 4 or 5 on my electric oven)

cover and pop mixture into a preheated 350 degree oven for about 1 hour

remove lid adjust temperature to 400 degrees and cook and addition 20-30 minutes or so to reduce some of the liquid

then serve the juices are good sopped up with bread, toast, or over egg noodles or rice.

recipe notes

Grape jelly you say?? Yes... It's no different than adding red wine, except it doesn't have the alcohol content. This recipe already has alcohol in the beer you add so, grape jelly works perfectly here..

You could add any flavor jelly (jalapeno jelly might even be great here) I wouldn't recommend a jelly that has seeds tho.

miller high life beer could be substituted for another beer if you prefect a different flavor, even an apple ale might be awesome in this recipe

I think rosemary would lend itself very well to this dish too (I haven't tried that yet but I think it would be awesome)

mushrooms would be tasty in this dish, but if adding them I would add them closer to the end of cooking time, like maybe when you uncover the dish to bake a little longer.

My hubby loves Franks red hot as much as I do so he ate his with a side of franks for dipping, if you like it extra red hot you could add some to the side for dipping

a dipping sauce we enjoy here for rope sausage or anything really, is 1 cup franks red hot, to 2 tbsp ranch powder mixed well

I hope you have enjoyed my post.. I would love comments, corrections, constructive criticisms, compliments, anything you have to offer is welcome. It's nice to know someone read me..

Wishing you all a peaceful and happy evening from the plantation.

melissa

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