Sausage-Venison Casserole Recipe

Name: Sausage-Venison Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. hot bulk sausage; 1 lb. venison, cut in 1-inch cubes; 1 large onion, sliced; 2 cloves garlic, minced; 2 medium green peppers, seeded and cut into eighths; 4 medium potatoes, peeled and cut in quarters; 2 cans (1 lb. each) red kidney beans, drained; 1 tsp. basil; 1/2 tsp. salt; 1/4 tsp. pepper; 2 beef bouillon cubes, dissolved in 1 c. boiling water

Servings: persons

1 lb. hot bulk sausage
1 lb. venison, cut in 1-inch cubes
1 large onion, sliced
2 cloves garlic, minced
2 medium green peppers, seeded and cut into eighths
4 medium potatoes, peeled and cut in quarters
2 cans (1 lb. each) red kidney beans, drained
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 beef bouillon cubes, dissolved in 1 c. boiling water

1
Slice sausage
2
into
3
patties, cook until done, then cut each patty
4
into
5
fourths.
6
Drain fat, reserving 2 tablespoons fat. Brown venison in 1 tablespoon;
7
cook onion and garlic in remaining 1
8
tablespoon.
9
Add
10
green peppers and cook 1 minute until all are
11
tender.
12
Turn
13
sausage, venison, onion, garlic and peppers into casserole.
14
Add potatoes and beans, sprinkle with seasonings and mix lightly.
15
Add bouillon; cover and bake in 350u00b0 oven 1 hour and 15 minutes, or until beef and potatoes are tender.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. hot bulk sausage, 1 lb. venison, cut in 1-inch cubes, 1 large onion, sliced, 2 cloves garlic, minced, and more.

Yes, Sausage-Venison Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage-Venison Casserole

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