  Southwestern Venison Casserole2 lbs ground venison2 tbsp olive oil 2 medium onions, chopped 6 stalks celery, chopped 2 packages taco seasoning 1, can condensed tomato soup 1 cup chicken stock 8 oz cream cheese 6-8 medium potatoes, peeled and sliced 1 1/3 cups shredded Monterey jack cheese In a 2 or 3 quart Dutch oven, heat olive oil over medium-high heat. Add venison and stir- fry until no longer pink. Stir in onion and celery and continue to cook for 3-4 minutes. Stir in taco seasoning, soup and chicken stock and heat until almost boiling. Cube cream cheese and stir into venison mixture until well mixed. Spray a glass 9 x 12 baking dish. To build casserole, alternate layers of potato and venison, starting with potatoes and ending with venison. Top with shredded cheese. Bake on a sheet pan in a 325 oven 60-70 minutes or until casserole is set and bubbly. Let stand 15 minutes before serving. |