Venison Skillet Bake w/ Kale and Greens

Venison Oven Bake with Stove Top Stuffing
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I think we could easily call this Venison Bake the Super Super Food Venison Bake. I tricked the kids into thinking it was simply meat and cheese with Stove Top Stuffing — but as soon as they dug into the skillet – they knew I had added a lot of additional greens including kale, collard greens and spinach. I have to say that this was a Super Flavorful recipe that was devoured entirely within the half hour.

Give it a try and let us know what you think! – Kristy

INGREDIENTS

  • 1 box Cornbread Stove Top Stuffing (cook as directed)
  • 1 lb ground venison
  • 2 cups baby spinach
  • 2 cups kale (chopped)
  • 1 cup collard greens (chopped)
  • 1 cup diced mushrooms
  • 1 can cream of mushroom soup
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons butter
  • 2 chopped garlic cloves
  • 2 green onions
  • Salt and pepper (optional)

DIRECTIONS

  1. Cook Cornbread Stove Top Stuffing as directed.
  2. Cook ground venison in cast iron skillet. Remove from skillet and set aside.
  3. Add butter, garlic and mushrooms. Cook mushrooms for 5 minutes. Add chopped kale, collard greens and baby spinach to skillet and cook until greens have cooked down. Add mushroom soup mix,  1/2 cup water and ground venison stirring everything together.
  4. Remove from heat. Top with cheese and then top it off with the Cornbread stuffing.
  5. Bake in the oven at 400 degrees for approximately 30 minutes until cheese is melted and bubbly.
  6. Add diced green onions for color and a little added flavor.

Serve with a side salad or nothing at all…

Venison Skillet Bake with Greens

 

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