This savory dish also works well with moose, caribou, elk and antelope.
Ingredients
- 1 lb ground venison
- 4 ounces ground pork
- 1 tbsp canola oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 sprig fresh rosemary (or 2 tsp dried)
- 1 cup beef or venison stock (or red wine)
- Salt and black pepper, to taste
- 3 cups mashed potatoes
- 1 cup Asiago, Cheddar or Gruyère cheese, grated
Preparation
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Preheat oven to 350°F.
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Brown venison and pork in canola oil in a heavy skillet. Add onions, garlic,
mushrooms, carrots, peas, rosemary and stock, then simmer until vegetables
soften. Season with salt and pepper.
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Transfer to a large ovenproof casserole. Cover with mashed potatoes and
sprinkle cheese on top. Bake in oven until bubbling and the cheese is golden brown.
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Crusty bread and a simple green salad or crunchy coleslaw is all you need
to complete this meal.
This Recipe Is Published Here
bon appetit
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