Forget about Meatless Monday’s and celebrate with this Venison Burger Bake topped with cornbread stuffing. Serve warm with a side salad or nothing at all.
- 1 box cornbread stuffing (cook as directed)
- 1 pound ground venison
- 2 tablespoons butter
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, chopped
- 14.75 ounce cream of mushroom soup
- 1 cup sour cream
- salt, to taste
Preheat oven to 400 degrees. Cook cornbread stuffing as directed. Heat a 12 inch cast iron skillet or oven proof skillet over medium heat and brown ground venison. Remove from skillet and set aside. Add butter, zucchini, squash, mushrooms and garlic. Sauté vegetables for 10 minutes until soft. Add cream of mushroom soup, sour cream and venison to the vegetables and gently stir together. Top with stuffing and bake for 30 minutes.
Serve with a fresh green salad.