Keyword: big game recipes, ground venison recipes, venison recipes
Servings: 4
Ingredients
1½poundsred potatoes, skin on or off (I leave it on), quartered
3tbspbutter
¼cupsour cream
1egg
salt and white pepper
2tbspolive oil
4cupsground venison
1large carrot, peeled and grated
1large onion, peeled and grated
4clovesgarlic, minced
2tbspWorcestershire sauce
1tbspfresh rosemary leaves, minced
½tspsalt
½tsppepper
1cuptomato puree
½cupdry red wine
1cupfrozen peas
⅓cupParmesan cheese
paprika
Instructions
Boil potatoes in salted water until soft. Drain and mash with butter, sour cream and egg. Season with salt and pepper, and keep warm.
Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Add venison and cook until browned. Stir in carrot, onion and garlic. Cook for 3 minutes. Add Worcestershire sauce, rosemary, salt, pepper, tomato puree and red wine. Cook until liquid is reduced and thickened, about 6 to 8 minutes
Stir in frozen peas and spoon mixture into a baking dish. Spread potatoes evenly over meat mixture. Sprinkle cheese over top, and lightly sprinkle paprika over cheese. Place in the preheated oven for 15 minutes or until top is golden brown.