1 to 11/2 lbs. finely ground venison or elk
1 large onion, minced
1 (11/4-oz.) pkg. dry taco seasoning mix, or barbecue sauce or A-1 sauce to taste
2 cups mashed potatoes
1/2 cup shredded cheddar cheese, mild or sharp
Salsa or diced fresh tomato
In large skillet, cook venison and onion until venison is browned and onion is tender, stirring to break up meat. Add taco seasoning mix and a little water, or sauce to taste, as you prefer. Stir well and cook for 5 to 10 minutes longer.
Lightly spray 9-inch glass pie dish or a large square baking dish with nonstick spray; line bottom and sides with mashed potatoes. Spoon meat mixture over potatoes. Bake at 350°F for 20 to 30 minutes; watch carefully and remove when the potatoes begin to brown on the edges. Sprinkle shredded cheddar cheese over the top and let stand 10 minutes; the cheese will melt as the dish cools off. Cut into individual pieces, and garnish with lettuce and salsa.
The Grandkids’ Version
Follow recipe above, substituting crumbled corn chips for the mashed potatoes. This is the way our grandkids prefer it; we use the Hot Fritos flavor for them, but some of our friends prefer regular-flavored corn chips rather than the hot flavor. You may also add diced red or green bell peppers at the same time as the cheese, if peppers are fresh and in season.
Kenneth and Nancy White
From— Hunting Rewards: Members’ Game Recipes