Venison and Corn Casserole


Michigan Venison: How to field dress, butcher, prepare/cook/preserve


Prep Time: 10 Minutes

Cook Time: 75 Minutes

Numer of Servings: 8


Ingredients

  • 1 pound ground venison
  • 4 celery stalks
  • diced
  • 2 medium onions
  • chopped
  • 1 can (10 1/2 ounces) tomato soup
  • 1 can (1 pound) cream-style corn
  • 1 can (15 1/2 ounces) kidney beans
  • 1 clove garlic
  • minced
  • Dash pepper
  • 1 1/2 Tbsp. Worcestershire sauce
  • 1 tsp. chili sauce
  • 1 package (3 3/4 ounces) corn chips

Instructions

Heat oven to 375 degrees F. Brown ground venison in large, heavy skillet. Add celery and onions. Cook and stir 3 minutes. Reduce heat. Stir in soup, corn, beans and seasonings. Pour into 2-quart casserole dish. Bake uncovered 20 minutes. Top with corn chips. Bake 10 to 15 minutes, or until chips are slightly toasted. Variation: omit corn chips. Bake 35 minutes and venison is a minimum of 165 degrees F. Serve with cornbread.