Well, last week we got a stomach virus. So that was fun.
Anyway, Hubby got a deer this year, so we’ve been spending time processing and eating it. The roasts have been amazing, but I’ve been hesitant to make anything with the ground meat. I had this weird idea that ground venison wouldn’t taste so great so I kept putting it off.
I did a little experiment to see if shepherd’s pie would translate well with ground venison. I made a few adjustments to the recipe and it turned out pretty delicious so I’m sharing it with you guys! I’m really glad it turned out well because we have a lot of ground venison, so it’s nice to know that this is one option that’s palatable. Hamling even had two helpings!
3-4 Tbs butter (or other oil)
1/4 cup almond milk
1/4 cup broth
1 cup frozen corn
salt and pepper to taste
1 lb ground venison
4 slices of bacon
1 Tbs butter (or other oil)
1/2 medium onion, diced
4 carrots, diced
4 cloves of garlic, minced
2 tsp rosemary
1 tsp salt
1/2 tsp marjoram
1/2 tsp ground black pepper
1/2 cup broth
- Fry bacon in a 3 qt oven-friendly dutch oven until crispy.
- While the bacon is frying, start boiling the potatoes. Boil them for 20 minutes.
- Remove the bacon and place on a plate. Melt the butter in the bacon grease and add the diced veggies. Cook until the onions are translucent, about 10 minutes. Add the venison, spices and garlic and cook until the meat is fully brown.
- If using fresh green veggies, add them with the broth. Bring to a simmer, cover, and turn to low.
- Preheat oven to 420°F
- Simmer the meat and veggies for as long as it takes to preheat the oven.
- At this point the potatoes should be done. Drain the potatoes, return to the pan and add the remaining ingredients. Mash until smooth.
- Crumble the bacon and set aside.
- When the oven is preheated add frozen corn and bacon to the filling and spread the mashed potatoes over top. Place in the oven and bake for 20 minutes, or until the potatoes start to get golden. Let sit for 15 minutes and then serve.