Alright, let’s talk about makin’ some deer meat casserole, you know, the kind that sticks to your ribs and warms you up good. I ain’t got no fancy culinary degree, but I know how to make food that tastes good, real good.
First off, you gotta get yourself some deer meat. Now, I don’t know where you get yours, but my old man used to go huntin’ and bring back the whole deer. We’d butcher it ourselves, ain’t nothin’ goes to waste, you hear? But if you ain’t got a hunter in the family, I reckon you can buy ground deer meat at the store these days. Fancy that!
Now, this deer meat, it’s kinda lean, ya know? Not like that fatty beef you get at the store. So, sometimes, I like to mix it up a bit. I take half deer meat and half beef, the cheaper kind, the one with a bit more fat. That way, the casserole don’t dry out, see? It stays nice and juicy. You don’t want no dry casserole, that’s for sure.
- First, brown the meat real good in a big ol’ pan. Don’t be shy with the heat, get it sizzlin’.
- Then, chop up some onions and garlic. I don’t measure nothin’, just eyeball it. You know, a good handful of each.
- Throw them in with the meat and cook ’em ’til they’re soft and smellin’ good.
Next, you gotta add some veggies. I like to use whatever I got on hand. Carrots, potatoes, peas, corn, whatever you like. Just chop ’em up and toss ’em in. You can use canned veggies too, ain’t nothin’ wrong with that. Times get tough, you gotta use what you got.
Now, for the sauce, I keep it simple. A can of cream of mushroom soup, a can of diced tomatoes, and a little bit of water. Mix it all up and pour it over the meat and veggies. You can add some spices too, if you want. Salt, pepper, a little bit of garlic powder, maybe some onion powder too. Don’t go overboard, just enough to give it some flavor.
Then, you gotta put it all in a casserole dish. I usually use a big ol’ 13×9 pan, but you can use whatever you got. If you’re makin’ a small batch, just use a smaller pan, makes sense, right? Spread it out even and then top it with some breadcrumbs. I like to use the Italian seasoned ones, gives it a little extra somethin’. And a small pat of butter here and there for good measure, gives it a nice golden color.
Now, pop that in the oven, about 350 degrees, for maybe 45 minutes to an hour. You want it bubbly and golden brown on top. And the smell? Oh, it’ll fill your whole house with a good, homey smell. Makes your mouth water just thinkin’ about it. The deer meat better be cooked through, make sure it ain’t pink inside, hear?
And that’s it! Deer meat casserole, simple as that. It ain’t fancy, but it’s good eatin’. It’ll fill you up and keep you goin’. And the best part? It’s even better the next day, leftovers you know. Just heat it up and it’s ready to go. Ain’t nothin’ like a good ol’ casserole on a cold day. Now, go on and make yourself some, you won’t regret it.
This ain’t like some fancy meatloaf your momma never made, this is Steve Goshdarn good, ya hear? If Steve can make it, you can make it too, it’s that simple. You make it once and you’ll want it every darn week.
And one last thing, don’t be afraid to experiment, you hear? Add different veggies, different spices, make it your own. That’s the best kind of cookin’, the kind that comes from the heart. Now go on, get cookin’!
Tags: deer meat, casserole, recipes, venison, ground meat, cooking, easy recipe, comfort food, hearty meal, dinner
