Potato-Venison Egg Casserole

I love recipes that can be prepared in advance. It's so much easier when you know you'll have a crowd of hungry cowboys to feed the next day!

This recipe is from an awesome cookbook we have, called The Complete Hunter: Venison Cookery. Every single recipe we have tried in this book, a total of 9 so far, has been excellent! If you or your husband is a hunter, you need this book.

This will make 8 to 10 generous servings. We fed four adults and four hungry kids, with plenty left over!

1 1/2 pounds uncooked fresh venison sausage (or hamburger), crumbled

1 pkg. (2 lbs) frozen Southern-style hash browns (we didn't have these, so we used shredded raw potatoes)

4 cups shredded Colby-Jack cheese, divided

2 cups skim milk

6 eggs, slightly beaten

1 medium onion, finely chopped (1 cup)

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

Salsa (the book says optional, I say Highly recommended)

Sour Cream (Ditto.)


In 12-inch nonstick skillet, cook sausage over medium heat for 6 to 8 minutes, or until meat is no longer pink. Drain.

In large mixing bowl, combine sausage, hash browns, 3 cups cheese, the milk, eggs, onion, hot pepper sauce and salt. Pour mixture into 13 x 9-inch baking dish that has been sprayed with non-stick vegetable oil cooking spray. Sprinkle evenly with remaining 1 cup cheese (we used a bit more cheese).

Cover with foil. Refrigerate several hours or overnight. Remove foil. Place casserole in oven. Heat oven to 350 degrees. Bake for 60 to 70 minutes, or until knife inserted in center comes out clean and top is browned. Let stand for 10 minutes before cutting. Garnish individual servings with salsa and sour cream.