This comforting Venison and Potato Loaf is a rustic, home-style dish that transforms simple ingredients into a satisfying meal. The base of sliced potatoes bakes until tender and creamy, topped with a savory mixture of browned ground venison, oats, onions, and a hint of sweetness from catsup. It&# 226;ÂÂs a perfect comfort food for chilly evenings or family dinners. The oats help bind the meat mixture, adding a pleasant texture, while the onions provide aromatic depth. Serve it hot straight from the oven, perhaps with a side of green vegetables or crusty bread to soak up the savory juices. ItâÂÂs an economical and delicious way to enjoy venison.
Venison & Potato Loaf
Description
This comforting Venison and Potato Loaf is a rustic, home-style dish that transforms simple ingredients into a satisfying meal. The base of sliced potatoes bakes until tender and creamy, topped with a savory mixture of browned ground venison, oats, onions, and a hint of sweetness from catsup. It&# 226;ÂÂs a perfect comfort food for chilly evenings or family dinners. The oats help bind the meat mixture, adding a pleasant texture, while the onions provide aromatic depth. Serve it hot straight from the oven, perhaps with a side of green vegetables or crusty bread to soak up the savory juices. ItâÂÂs an economical and delicious way to enjoy venison.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a large bowl, mix the sliced potatoes, 1 tablespoon of chopped onion, 1 teaspoon of salt, and a dash of pepper.
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Spread the potato mixture evenly into the bottom of a 2 to 3 quart casserole dish.
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In a separate skillet over medium heat, brown the ground venison until fully cooked. Drain any excess fat if necessary.
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In a small bowl, combine the remaining 5 tablespoons of chopped onion, oats, canned milk, catsup, and the remaining 1 teaspoon of salt.
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Stir the browned venison into the oat and milk mixture until well combined.
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Spread the venison mixture evenly over the layer of potatoes in the casserole dish.
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Cover the dish with a lid or aluminum foil.
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Bake for 30 to 45 minutes, or until the potatoes are tender when pierced with a fork.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 179.3kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.1g6%
- Cholesterol 93.1mg32%
- Sodium 69.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can substitute the canned milk with heavy cream or half-and-half.
If you prefer a crispier top, remove the cover for the last 10 minutes of baking.
Make sure the venison is well-drained before mixing with the oats to prevent the loaf from becoming too soggy.
You can use leftover mashed potatoes instead of sliced potatoes for a different texture; simply spread the mashed potatoes in the dish first.
