How to Make Deer and Potato Casserole

Deer meat and potato casserole is a flavorful meal you can make with this lean hunter's delight. The casserole is not only easy to make, but will have you hunting for another helping once your plate is empty.

Difficulty: Easy

Instructions

Things You'll Need:

• Slow cooker
• Medium-sized mixing bowl
• 2 lbs. ground deer meat
• 1 8-oz. can of tomato sauce
• 1 small onion, chopped (or chopped frozen onion)
• 2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
• 1 10-oz. package of frozen mixed vegetables (or 1 can of mixed vegetables)
• 1 tsp. salt
• 1 tsp. pepper
• 2 cups instant mashed potatoes or leftover homemade mashed potatoes
• 1 ½ cups reduced-fat or fat-free sour cream
• 2/3 cup water
• 1 ½ cups fat-free shredded mild or sharp cheddar cheese

1. Cook the ground deer meat in a frying pan until it's completely done. Empty the deer meat into a colander or strainer to drain all of the fat from the meat.

2. Spray the slow cooker with cooking spray to make clean-up easier. Put the cooked and drained deer meat into the slow cooker.

3. Mix in the tomato sauce, onion, garlic, vegetables, salt and pepper with the deer meat in the slow cooker.

4. Using a separate bowl, combine the mashed potato flakes with the sour cream and water. If you are using leftover homemade mashed potatoes, you can just mix these with the sour cream (no water needed). Spread the mashed potato mixture over the ingredients in the slow cooker.

5. Cover the slow cooker and cook casserole on low for 8 hours. Sprinkle the casserole with the cheddar cheese 30 minutes before serving.

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