Garlic Mashed Potatoes and Venison Hamburger Bake – YUM

There’s something about a hearty, home-cooked meal after a long day outdoors that just hits differently. Whether you’ve been out hunting or fishing, comfort food becomes part of the story, I mean c’mon it’s the icing on the cake. This recipe combines rich, savory venison with creamy garlic mashed potatoes in a simple, satisfying dish that’s perfect for feeding a hungry crew. If you’re looking for a way to use ground venison that’s easy, filling, and guaranteed to get rave reviews around the table, this one might just become a new favorite.

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.