Venison recipes

Savory Garlic Shepherd’s Pie

1 pound ground venison

1 can (10 1/2 ounces) Condensed Cream of Mushroom with Roasted Garlic Soup

1 tablespoon Worcestershire sauce

1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed. Or you can substitute with your favorite veggies.

2 cups water

3 tablespoons butter

3/4 cup milk

2 cups instant mashed potato flakes

1. Heat the oven to 400°F. Cook the venison in a 10 or12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

2. Stir the venison, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.

3. Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the venison mixture.

4. Bake for 20 minutes or until the potato mixture is lightly brown