Antelope Burger and Pasta Bake

Antelope Burger Bake
Print Friendly, PDF & Email

The possibilities for variation are endless when it comes to making ‘One Cast Iron Skillet Casseroles’. And with the temperatures dropping outdoors it makes for a good excuse to start cooking more indoors. Substitute other vegetables if you don’t have these ingredients.

The following antelope burger pasta bake was delicious and of course you can always substitute other wild game such as elk burger or venison burger.

INGREDIENTS

  • 1 1/2 cups cooked Orzo pasta
  • 1 pound ground antelope
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, sliced
  • 1 sweet onion, finely chopped
  • 10.5 ounce cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • salt, to taste

DIRECTIONS

Pre-heat oven to 400 degrees. Heat 12 inch cast iron skillet over medium heat and brown ground antelope. Remove and set aside. Add butter, chopped garlic, onion, zucchini and mushrooms and cook until vegetables are soft. Add cream of mushroom soup, sour cream, pasta and cooked meat to the skillet. Remove from heat and top with shredded cheese. Bake in oven for 25 minutes or until sauce is bubbling.

Garnish with chopped parsley.

 

Comments or Suggestions