Big Game Casserole
- 1 1/2 pounds venison burger or sausage
- 1 teaspoon salt
- 1/4 cup butter
- 1 can condensed cream of mushroom soup
- 1 (7-ounce) package of elbow macaroni
- 1 cup dairy sour cream
- 2 tablespoons white wine
- 1 (16-ounce) bag frozen sweet peas
We call it "Big Game Casserole" because ground elk, mule deer, moose, caribou, etc., could be substituted. Our family has enjoyed this venison meal since 1986. It is very easy to prepare and by changing the "cream of soup," you can change the dish considerably, and it always turns out delicious. In Dutch oven, combine ground venison, onion, salt and pepper, then brown in butter. Stir in soup, cover and simmer 10 minutes. Remove from heat. Meanwhile, cook macaroni according to package directions. Stir sour cream, wine, macaroni and peas into meat mixture. Pour into a 2 1/2-quart casserole dish and bake in 350-degree oven for 35 minutes.
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