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1 lb. of venison, ground
1 large onion, diced
1/4 tsp. salt
1/4 tsp. ground black pepper
6 oz. of Kraft Stove Top Turkey Stuffing, unprepared
10.5 oz. of Campbell’s cream of chicken soup, condensed (or homemade)
10 oz. venison broth
1/2 cup of cheddar cheese (optional)
In a skillet heated to medium-high heat, brown the ground venison with the onion. Add the salt and black pepper and mix well.
Preheat the oven to 375 °F and pour the venison mixture into a 8″ x 11″ baking dish and spread the dry stuffing over the venison evenly.
In a bowl, mix the cream of chicken soup and venison broth together until smooth and pour evenly over the stuffing.
Sprinkle with cheddar cheese (optional) and bake for 25 minutes or until the cheese is melted nicely, but not browned.
Let it cool a few minutes before serving. This dish goes great with steamed veggies and mashed potatoes or a nice salad.