Layered Venison Casserole

Casseroles are one of those dishes that can be tweaked to your heart's content and they are still comfort meals. I think for me the only thing that remains consisent when I make a casserole is using a casserole baking dish. Like many of the dishes I make casseroles simply start with an idea rather than a recipe in mind. Sometimes the casserole is based on a meat that I want to use and other times it will be a vegetable that I want to build around. Casseroles are also a great way to use up a few left-overs. My experience has been that casseroles reheat nicely as well. That versatility is what makes casseroles the frugal home cook's friend.

Ready for Oven

Venison is a extra lean red, game meat that can be used in place of beef. It has a bit stronger, gamey flavour than beef and because it is so lean it should be served hot and paired with pork for a better mouth feel. Venison works nicely for any casserole that calls for ground beef. A couple of nights ago I made a layered venison casserole that came out nicely. It had a lot of flavour!

Layered Venison Casserole
recipe by Garden Gnome

1 lb ground venison
1 lb pork sausage without casing
¼ c bacon fat
1 c marinara sauce
2 lg potatoes
1 c frozen peas
1 c frozen niblet corn
¾ c milk
2 c (500 ml) jar home canned cream style corn
2 c (500 ml) jar home canned tomato soup
2 c shredded cheddar cheese

Microwave potatoes until just tender. Slice then set aside to cool. Melt bacon fat on medium high. Brown venison and sausage. Remove from heat and drain well. Pour browned meat into casserole dish spreading evenly. Pour marinara sauce over the meat. Place potato slices on top then sprinkle on corn and peas. Pour cream style corn then tomato soup over the layers. Pour over the milk over the layers. Place the shredded cheese over top, spreading evenly. Tent with tin foil. Bake at 350ºF until bubbly. Remove tin foil tent and continue baking for 15 minutes to allow cheese to brown slightly.

Layered Venison Casserole

Pictured is the layered venison casserole as served. Very few of my casserole will cut neatly into squares or wedges but that's fine. When it comes to casseroles it is all about the flavour but I like using colours that will give great contrast in the finished casserole. I especially like going for a rich, creamy background texture as well. I just love the gorgeous bright colours! I served the casserole with sourdough bread and a simple side salad for a complete meal. As meals go this was not a fancy meal but rather a comfort meal, rich and flavourful. We really enjoyed this casserole!