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.
- 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
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.