Garlic Mashed Potatoes and Venison Hamburger Bake – YUM

It’s the second weekend of the Wisconsin Whitetail Rifle season.  And what would hunting season be without knowing what to do with all that meat in the freezer?

Here is a dish we made last night, we took a beef hamburger recipe and tweaked it a bit, it’s a work in process but it turned out really, really good!

Ingredients

  • 1 lb of venison hamburger
  • 1 can (10 3/4 oz) Campbell’s Condensed Cream of Mushroom with Roasted Garlic soup
  • 1 tbsp Worcestershire sauce
  • 1 bag (16 oz) frozen mixed vegetables – thawed (I like cauliflower/broccoli/carrots)
  • 2 cups water
  • 3 tbsp butter
  • 3/4 cup milk
  • 2 cups instant mashed potatoes (although I think I’d have preferred real – it was just a tad pasty for me)

Directions:

  • Preheat oven to 400 F.  Cook the venison hamburger over medium/high heat until it’s browned and pour off any fat.
  • Add 1/2 of the soup, the Worcestershire, and the vegetables to the beef, stir well and place in a 2 quart baking dish.
  • Heat water, butter and remaining soup and bring to a boil, remove from heat and stir in the milk, then the potatoes.  Spoon this mixture over the beef.
  • Bake for 20 minutes or until the top of the potatoes are a light brown and crusty.


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