Season 8 Episode 9

Tip Of The Week

Deer gun season will soon be upon us. Make sure you sight in your firearm to be sure you make a quick and humane kill. Be sure to sight in with the same type of ammunition that you will be hunting with. Try on your hunting clothes. They may not fit this year if you have gained some weight. Lastly be sure to wear enough hunters orange and be sure of your target and what is beyond.

 

Recipe Of The Week

VENISON HASH BROWN CASSEROLE

INGREDIENTS:

1 1/2 to 2 lbs. ground venison, no fat added
2 tablespoons extra virgin olive oil
7 oz. can green chilies, drained
26 oz. pkg. shredded hash brown frozen potatoes or fresh if available
10.5 oz. can Cream of Chicken soup,  prefer Campbell’s brand
10.5 oz. can Cream of Mushroom soup, prefer Campbell’s brand
8 oz. sour cream
2 cups New York Extra Sharp Cheddar Cheese, shredded (reserve 1 cup for topping)
1 small onion chopped (about 1 cup)
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 teaspoons table salt
1/2 teaspoon freshly ground black peppercorns
1/2 teaspoon

Add 2 tablespoons of olive oil to a large skillet over medium heat and brown ground venison.  Mix all the above ingredients except 1 cup of the shredded Cheddar Cheese and put in a 13x9x2 inch baking dish.  Top with the remaining cup of shredded Cheddar cheese and bake at 350-375 degrees for 45 minutes to 1 hour until top browns and is bubbly.  Let stand about 10 minutes.  Garnish with fresh chopped parsley or diced green and/or red bell pepper.

YIELD: 8 to 12 servings

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