Wildlife Chef Vince

Chef Vince's wild game recipes

Venison and Biscuit Casserole

What You Need:

2 pounds ground venison
1 15-ounce can whole kernel corn
1 14-ounce can chopped or diced tomatoes with juice
1 4-ounce can tomato sauce
1 cup shredded cheddar cheese
1 medium onion - chopped
1/2 green bell pepper chopped
2 tablespoons chili powder
1/2 stick melted butter or margarine
Corn meal
1 container refrigerated biscuits

What you do:

Brown the burger and onion in a large fry pan and salt and pepper to taste. In a casserole dish that has been sprayed with vegetable oil, add the corn, tomatoes with juice, tomato sauce, cheddar cheese, bell pepper and chili powder. Next, add the venison and onions to the casserole dish and mix well. Put the mixture at 400 degrees for 10 minutes. Roll the biscuits in the melted butter. Remove the casserole from the oven and top it with the buttered biscuits and sprinkle lightly with the corn meal. Place the casserole back into the oven and bake an additional 20 to 25 minutes or until the biscuits are golden brown. Remove from the oven and enjoy.