A classic at the Ott house for years, venison casserole is another example of the versatility of deer meat. This dish combines Italian influence with back woods comfort food. It is simple, easy to make, and loved by all.
Ingredients (serves 4-6)
2lbs of deer burger
1 can of whole kernel corn (drain)
2 cups of elbow macaroni (a little more never hurt)
2 14.5 oz cans of tomato sauce
1 4 oz can of mushrooms
1 14.5 oz can of diced tomatoes
1 teaspoon of basil
1 teaspoon of oregano
1 packet of Sloppy Joe seasoning
1 lb of shredded mild cheddar cheese
Preheat oven to 400 degrees
In a 4qt. pot, boil the macaroni with a little salt until tender. Meanwhile, brown the burger until well done. Drain the grease from the burger and water from the macaroni. Add both to a 13” baking dish. Sprinkle basil and oregano over the meat. Drain water from the can of corn and add to dish. Add tomato sauce, mushrooms and Sloppy Joe seasoning. Mix thoroughly adding some cheese as you go. Cover the top with remaining shredded cheese and cover with aluminum foil. Place in preheated oven for 20min.
Leftovers heat up well for up to 3 days when kept refridgerated.