Venisonpotato bake
From lablover47 17 years ago
- 90 minutes to make
- Serves 8
This has a stroganoff taste to it, but with potatoes, which usually appeals to the guys. The prep time changes from 60 minutes to about 10 if you use venison you've canned. The long prep time is only to cook the meat before putting it in the oven.
Ingredients
- 2 lbs. venison stew meat, or the equivalent if it's canned, in bite-sized pieces shopping list
- 2 tbsp. shortening shopping list
- 2 large onions, sliced shopping list
- 1 cup water (or if using canned venison, use that liquid) shopping list
- 2 or 3 large potatoes, thinly sliced shopping list
- 1 cup sour cream shopping list
- 1-1/4 cups milk shopping list
- 1 can cream-of-mushroom soup shopping list
- 1/4 tsp pepper shopping list
- 1 tsp. salt shopping list
- 1 cup shredded cheddar cheese shopping list
- 1-1/4 cups crushed Wheaties shopping list
- your own amount of a zestier spice if you like things hotter shopping list
How to make it
- Melt shortening in skillet. Cook and stir meat and onion until meat is brown and onion tender.
- Add water, heat to boiling, reduce heat, cover and simmer 50 minutes. (If using canned venison, just heat meat through.)
- Pour meat mixture into ungreased baking dish, 13 x 9 x 2.
- Arrange potato slices on meat.
- Stir together soup, sour cream, milk, salt, pepper and whatever other spice you may have decided to add.
- Pour over potatoes.
- Sprinkle with cheese and cereal.
- Bake uncovered at 350 degrees for 1-1/2 hours, or until potatoes and meat are tender.
People Who Like This Dish 2
- rusticway Drummond Island, MI
- lablover47 Two Harbors, MN
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