Servings per Recipe
8.00
Nutrition Facts
Calories
: 160
Fat
: 4
g
Sodium
: 710
mg
Total carbohydrate
: 16
g
Fiber
: 3
g
Protein
: 16
g
Ingredients
1 pound ground venison
1 tablespoon oil
1/2 cup onion, diced
1/2 cup celery, diced
1 (15 ounces) can diced tomatoes (do not drain)
1 (15 oz) can mixed vegetables
1 (15 oz) can diced potatoes
2 cups tomato juice
1 (15-oz) can beef broth
1 tablespoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 tsp red pepper flakes (optional)
Preparation
Wash hands with warm water and soap.
To a 4- or 5-quart pot over medium heat, add ground venison, oil, onion, and celery. Cook, breaking meat into small pieces, until meat is browned.
Cover pot with lid and continue cooking 5 minutes, stirring occasionally, until onion and celery are tender.
Open cans of mixed vegetables and potatoes. Pour off liquid from cans and rinse vegetables under water.
Add remaining ingredients and stir to combine. Cover with lid and bring to a boil.
Reduce heat to low and simmer 15-20 minutes, stirring occasionally.
Serve with crackers, cornbread, or rolls.
Refrigerate leftovers within 2 hours. Eat leftovers within 4 days.
Note
- If venison is ground with added fat, do not use oil in recipe. If a lot of fat is released from the cooked meat, drain the fat and return meat to pan.
- You can replace tomato juice with one (10.75-oz) can condensed tomato soup plus an extra one cup beef broth.
- To reduce sodium, use reduced-sodium or no-salt-added diced tomatoes, tomato juice, and beef broth.
- Venison Breakfast Casserole recipe developed and shared by Illinois Deer Donation Program.
- Recipe can be prepared with ground beef or ground turkey if venison is not available.