Description
Hearty Venison Casserole brings rustic European comfort to winter dinner tables, blending wild game with rich, savory herbs and root vegetables. Warm spices and slow-cooked meat promise a satisfying meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground venison
- 0.5 pound (226 grams) sausage
Pasta and Cheese:
- 1 pound (454 grams) rigatoni, penne or ziti pasta
- 1 cup ricotta cheese
- 0.5 pound (226 grams) grated mozzarella cheese
- 1 cup grated pecorino cheese
Herbs, Vegetables, and Seasonings:
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 cup red wine
- 1 can (28 ounces/794 grams) crushed tomatoes
- 0.25 pound (113 grams) chopped leafy greens (spinach, chard, etc.)
- Salt
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear venison and sausage until rich brown and caramelized, approximately 5-7 minutes.
- Incorporate finely chopped onions and minced garlic, stirring frequently. Add tomato paste and cook until flavors meld and develop depth, about 3 minutes.
- Deglaze pan with robust red wine, scraping browned bits from bottom. Introduce aromatic spices and crushed tomatoes, reducing heat to create a harmonious sauce.
- Simultaneously, prepare pasta in salted boiling water until just shy of al dente, roughly 7-8 minutes. Drain and fold in fresh chopped greens.
- Assemble casserole by creating initial layer with pasta mixture, spreading creamy ricotta evenly across surface. Sprinkle generous blend of complementary cheeses.
- Construct second identical layer, ensuring even distribution of ingredients for balanced flavor profile.
- Transfer casserole to preheated 375°F oven, baking uncovered until top achieves golden-brown crust and edges bubble enthusiastically, approximately 35-40 minutes.
- Remove from oven and allow dish to rest and settle for 10 minutes before serving, enabling flavors to integrate and sauce to stabilize.
Notes
- Trim any excess fat from venison to prevent gamey flavor and ensure tender meat.
- Sear meat at high heat to lock in juices and develop rich caramelized exterior.
- Consider substituting ricotta with cottage cheese for lower-fat option or Greek yogurt for tangy twist.
- Allow casserole to rest completely before serving to help flavors meld and achieve perfect consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 1523 kcal
- Sugar: 4 g
- Sodium: 835 mg
- Fat: 99 g
- Saturated Fat: 48 g
- Unsaturated Fat: 46 g
- Trans Fat: 1.2 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 89 g
- Cholesterol: 245 mg