Venison Taco Casserole Food

VENISON TACO PIE

Steps:

• In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm. , For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.

VENISON TACO CASSEROLE

Steps:

• Bring medium saucepan of water to boiling and add noodles. Cook according to package directions. Drain.
• Brown meat in skillet, drain and add taco seasonings according to pkg. direction.
• Combine all ingredients, except the chips in large saucepan and heat on medium/high until cheese is melted, stirring occasionally.
• Serve with chips.

VENISON CASSEROLE

Steps:

• Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
• Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
• Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
• Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.

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.

SIMPLE GROUND VENISON TACO MEAT

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add venison and cook until crumbly, about 8 minutes.
• Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
• Deglaze the pan with lime juice and apple cider vinegar. Add water and turn heat down to medium. Simmer mixture for 8 minutes or until desired texture is reached.

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.