Venison Skillet Casserole with Jiffy Cornbread

Venison Skillet Casserole with Jiffy Cornbread
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Another Wednesday evening wild game dinner night with the kids. I have to say this dish didn’t last long. I think we had a few that got up and not only had seconds but three servings. I’ve made this dish before in the past with ground elk and it tastes just as great as the ground venison. I hope you take the time to give this a try, I’m pretty sure you won’t be disappointed.

INGREDIENTS

  • 1.5 – 2lbs ground venison
  • 1/2 canned light beer
  • 14.75 oz can cream style sweet corn
  • 15.25 oz  can white corn
  • 7 oz diced green mild chiles
  • 2 cups shredded Mexican blend cheese
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1/2 cup cilantro, chopped
  • 2 – 8.5 oz Jiffy Corn Muffin Mix
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1/2 teaspoon chipotle chili powder
  • 2 tablespoons butter, melted

DIRECTIONS

Heat oven to 400 degrees. Heat a 12 inch cast iron skillet over medium heat and add ground venison meat. While cooking meat add beer, cumin, chili powder, garlic powder, chipotle pepper and continue to cook until meat is cooked thoroughly. Remove from heat and place meat into a bowl. Add olive oil to skillet and sauté chopped onion and garlic. Add both cans of corn, chiles and cilantro to skillet and mix. Remove from heat and add corn mixture to venison meat. Stir everything together. In a separate bowl, mix 2 boxes of of corn muffin mix together following directions on box (do not bake). Spread 1/4 of the corn muffin mix to the cast iron skillet. Add the meat and corn mixture to skillet. Add 1 1/2 cups of shredded cheese to top of meat mixture. Add remaining corn muffin mix to the top of the cheese. Bake in oven for 20-25 minutes. Remove from oven and brush melted butter on top of cornbread. Add remaining cheese and continue to cook in oven until cheese melts.

Remove from oven and serve with sour cream, sliced avocado and salsa.

 

Venison Skillet Casserole with Jiffy Cornbread

Ingredients You Will Need to Make Venison Skillet with Cornbread

Venison Skillet Casserole with Jiffy Cornbread

Brown Ground Venison Meat

Venison Skillet Casserole with Jiffy Cornbread

Saute Onions and Garlic. Add Corn, Chilis and Cilantro

Venison Skillet Casserole with Jiffy Cornbread

Top Venison Casserole with Jiffy Cornbread

Venison Skillet Casserole with Jiffy Cornbread

Venison Skillet Casserole with Jiffy Cornbread

Venison Skillet Casserole with Jiffy Cornbread

Enjoy the Casserole with Sour Cream, Guacamole or Salsa.

3 Comments

  • Reply February 4, 2017

    Lindsey Guenther

    Doesn’t seem to mention when the 1/2 can of beer is suppose to be added?

    • Reply February 6, 2017

      NevadaFoodies

      Lindsey – this is why I LOVE to hear from folks… thank you for letting me know I skipped that step. I have been updating some recipes and sometimes skip a few things. I usually add light beer the meat while it’s cooking along with the seasonings. Continue cooking until the meat is done. The beer is always optional… it’s just been something that I tend to add keeping the meat moist till serving.. Thanks again.. I’ll update that step.

    • Reply February 26, 2017

      Lindsey

      This recipe was fantastic, not to mention easy. Crowd pleaser for sure! Thanks again!

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