Ground Venison Casserole Recipes

Steps:

• Chop the root vegetables into roughly bite-sized chunks. Roast the root vegetables together in the oven after coating lightly with about a teaspoon of the oil. Roast with the rosemary and some ground pepper for about 40 minutes at 350°F, or until at a good eating texture.
• While roasting, remove most of the outer paper peel on the garlic, coat lightly with a few drops of the oil, then wrap in foil and roast in the same oven at 350°F for about 30 minutes. Keep both this and the ingredients of the previous step warm.
• In a saute pan, place the rest of the oil and heat to moderate on your range top. Add the mushrooms and the ground venison, being sure to break up chunks and stir often. Add the sauce and seasonings including more ground pepper. You may add the bell pepper here, too; I just simply prefer it al dente.
• Simmer and stir until the mushrooms are cooked and the venison has just turned no longer pink. (You may add more Worcestershire sauce if the mixture is not moist enough enough.)
• Mix into a casserole dish with the roasted garlic - squeeze it so that the garlic pulp comes out, and discard the rest of the head. Mix in the root vegetables, and then the asparagus (broken into bite sized pieces), hearts of palm (sliced crossways) and the bell pepper (de-seeded and chopped) if you not have already added the latter.
• Immediately bake at 350°F for approximately ten minutes, and enjoy.
• If you've prepped this earlier for heating as a casserole later, yes, you'll need to cook this final stage longer.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.