Venison and Beef Sostewserrole |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This dish was the result of a standard recipe gone awry. It began as a variation of my Shepher'd Pie, but ended up something else entirely. What happened? I used too much water in making the brown gravy mix. Since package mixes can vary in the amount of water needed to make the gravy, I suggest doubling whatever water amount called for. That's what I did, accidently. The dish is still good, and goes well with bread slices and/or large biscuits to sop up the extra liquid. I'd like the thank Mean Chef for the name 'sostewserrole.' Ingredients:
1 lb cooked venison, diced |
1 lb ground beef, browned |
1 (1 lb) package frozen peas and carrot |
1 (2 ounce) package brown gravy mix |
5 lbs potatoes, mashed |
italian herb seasoning |
salt and pepper |
Directions:
1. Prepare mashed potatoes and set aside.
2. Combine cooked venison and browned ground beef in dutch oven.
3. Add package of frozen peas and carrots.
4. Mix well.
5. Fix gravy mix and add to pot and stir.
6. Add seasonings to taste.
7. Bake, uncovered, in 350 degree oven for 30 minutes.
8. Remove from oven and spoon mashed potatoes over top, spreading to cover.
9. Return to oven and continue to bake for 30 minutes.
10. Remove from oven and gently stir, blending mashed potatoes into the mixture.
11. Serve hot.
|
|