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Are you looking for ground venison recipe ideas? Try this easy venison casserole recipe. It takes about 30 minutes to prep and is ready to eat after an hour’s baking – and tastes amazing!
When I need “quick and easy” to feed a family on the go, this recipe is one of my favorites. It’s made in a cast iron skillet, so one cooking dish, which makes for an easy cleanup.
At our house, we usually have ground venison in the freezer. I’ll usually take out a few pounds at the beginning of the week to make pasta, casseroles, sliders or whatever we are feeling!
But if you’ve forgotten, like I often do, no big deal! Just add a bit longer to cook ground meat from frozen.
The tastiest venison casserole you’ve ever eaten!
The bubbling cheese topping on this recipe makes it irresistible.
Venison is a lean meat, so baking it with butter, cheese, and sour cream ensures that the meat doesn’t dry out and is full of flavor.
But if you don’t have a hunter in the family, you can make it with any ground meat you have on hand.
What is venison, anyway?
Venison is the meat of game animals, usually elk or deer, in this part of the world. It tastes similar to beef but a bit more wild.
No hunter in the family? These days, you may find farmed venison for sale at your local market. Bison and elk farming is becoming more popular, for sure.
When eating venison, you are eating a more natural product, especially when wild.
Why you will love this recipe
- Easy to make
- Uses one dish for browning the meat and baking the meal
- Can be made ahead of time and reheated before serving
How to make ground venison casserole
Key Ingredients:
- 1 lb of ground venison
- 1 small onion, diced
- 1 teaspoon each of salt, pepper, garlic, and onion powder
- 2 tablespoons of butter, melted
- 6-7 medium size potatoes, peeled and diced
- 1 container of sour cream (16 oz)
- 1 can of cream of mushroom soup (10.5 oz)
- 2 cups of shredded cheddar cheese (divided)
Recipe Instructions:
Preheat oven to 350°F.
First, brown the venison in a cast iron skillet along with the diced onion and seasonings.
While the venison is cooking, dice the potatoes, then toss them together with the butter in a large mixing bowl.
Once the venison is browned, drain grease (if applicable) and add the meat to the mixing bowl. I find that the hot meat melts the butter nicely if I haven’t pre-melted it.
Next, stir in sour cream, cream of mushroom soup, and one cup of cheese.
Then add everything back to the skillet to bake for 55 minutes, and set your timer for 45 minutes.
After 45 minutes, add the remaining cheese to the top for the last 10 minutes of baking time.
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What to make with cheesy venison casserole
While your casserole is baking, you can make a green salad to round out this hearty meal. Try adding dried cranberries to your salad for color and flavor – their tanginess works well with game meat.
Our family also loves this served with crusty bread and butter – or, even better, buttery garlic bread!
Helpful cooking tools
Storing and Reheating
If you have leftovers, store them in a sealed container and place them in the refrigerator. They should last three to four days there.
When reheating your venison casserole, preheat your oven to 350°F and bake for 20 minutes covered, then uncover for another 10 minutes.
You could also add more grated cheese at this point to create a new cheesy crust.
Wrapping up
If you’re looking for an easy, flavorful dish that doesn’t take long to prepare, look no further than this venison casserole. But if you don’t have venison, you can substitute another ground meat.
This dish’s baked cheesy goodness is perfect for chillier nights. Pure family comfort food! We hope you enjoy it as much as our family does!
Also, let me know how you liked the recipe by leaving a review or a comment below. I love to hear from you! Looking for more ways to use ground venison? Try one of these next:
- Venison meatloaf with a bbq glaze
- Bacon elk burgers
- Classic venison chili
- Juicy venison tenderloins
Quick and Easy Venison Casserole
Nate Ascher
This cheesy venison casserole is an easy and filling meal for a hungry family on a cold night.
4.67 from 30 votes
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Prep Time 30 minutes mins
Cook Time 55 minutes mins
Additional Time 1 minute min
Total Time 1 hour hr 26 minutes mins
Course Main Dishes
Cuisine American
Servings 8
Calories 446 kcal
Ingredients
- 1 lb of ground venison
- 1 small onion diced
- 1 teaspoon each of salt pepper, garlic and onion powder.
- 2 tablespoons of butter melted
- 6-7 medium size potatoes peeled and diced
- 1 container of sour cream 16 oz
- 1 can of cream of mushroom soup 10.5 oz
- 2 cups of shredded cheddar cheese divided
Instructions
Preheat oven to 350°F
Brown the venison in a cast iron skillet along with the diced onion and seasonings.
While the venison is cooking, toss together potatoes and butter in a large mixing bowl.
Once the venison is browned, drain grease (if applicable) and add the meat to the mixing bowl.
Stir in sour cream, cream of mushroom soup, and one cup of cheese.
Add everything back to the skillet to bake for 55 minutes.
Add the remaining cheese to the top for the last 10 minutes in the oven.
Notes
No venison? No problem! Substitute whatever ground meat you have on hand.
Nutrition
Serving: 1ozCalories: 446kcalCarbohydrates: 39gProtein: 27gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 7gCholesterol: 95mgSodium: 813mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.
