|
1 lb. ground venison
2 strips of bacon cut in 1/2
1 med. onion
3/4 cup baby carrots chopped
3/4 cup celery chopped
1 cup beef broth
1 Tbsp worcestershire sauce
1/ tsp McCormick French Herb roasting rub
4 lbs. prepared garlic mashed potatoes
Approx. 1 - 1 1/2 cup frozen corn
In a skillet, cook two of the 1/2 bacon strips until crisp. Remove bacon from pan and brown the venison in the bacon drippings. Drain and set aside.
Pre-heat oven to 350 F.
Cook the remaining two bacon 1/2 strips. Remove bacon from pan and add the onions, carrots, and celery to the drippings.
Saute until tender.
Stir in venison, worchester sauce, beef broth, and roasting rub. Add salt and pepper to taste. Warm through.
When warmed, remove and place in a 2 quart baking dish.
Spread frozen corn over mixture to form a layer. Spread the mashed potatoes over the corn.
Bake uncovered for 20 - 30 minutes (until the edges are slightly brown). If you like, put shredded cheese on the browned mashed potatoes and return to oven until melted.
|
|