Whether you're just now getting around to turning this season's venison into table fare or you've been saving it for an Easter entree, we have an unbelievable recipe for you that everyone will enjoy. By teaming up with Jennifer Danella, we're able to see a step-by-step tutorial of how to turn your freezer full of game meat into cheesy goodness paired with some delicious scalloped potatoes, all of which you can prepare in a cast iron skillet. Enjoy!
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Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced thinly
2 tablespoons butter, divided
1 pound ground venison
1 medium onion, diced
2 pounds Yukon Gold potatoes, peeled and sliced thinly
1 tablespoon minced garlic
1 (14.5 ounce) can cream of mushroom soup
2/3 cups milk
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese, divided
Directions
1. Preheat oven to 350°F.
2. Thinly slice your potatoes and place them in cold water for 5 minutes. Toss them in the water to clean them, then drain the water and set aside.
3. Melt 1 tablespoon of butter in a cast iron skillet. Add in onion and ground venison to the skillet and cook until the venison is browned. Add in garlic and cook until fragrant, 30 seconds to 1 minute. Remove the venison mixture from the pan, add remaining butter and turn off the heat.
4. In a medium bowl, mix together the cream of mushroom soup, milk, thyme, salt and black pepper. Set aside.
5. In the cast iron skillet with melted butter. Layer half of the potatoes on the bottom of the skillet. Then layer half of the venison mixture. Pour half of the mushroom and milk mixture over top and top with half of the shredded cheese. Repeat this process.
6. Cover with aluminum foil and bake for 1 hour. After 1 hour, remove the foil or lid and check the tenderness of the potatoes using a fork. Once tender but still a bit firm, remove the foil completely and bake another 15-20 minutes until the top has a golden brown crust. Let the dish rest for 10 minutes before serving.
