Deer Potato Tomato Casserole
Satisfy your cravings for hearty comfort food with this Deer Potato Tomato Casserole, a wholesome dish that combines layers of tender russet potatoes, perfectly seasoned ground deer meat, and juicy diced tomatoes. Infused with the earthy flavors of rosemary, thyme, and smoked paprika and topped with melty mozzarella cheese, this casserole is the epitome of a crowd-pleasing, oven-baked delight. The addition of rich beef broth ensures a moist, flavorful bite in every serving, while a garnish of fresh parsley adds a vibrant finishing touch. Ready in just over an hour, this dish is ideal for cozy family dinners or meal prepping for the week. Perfectly balanced and utterly satisfying, this casserole will quickly become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1 pound ground deer meat
- 4 medium russet potatoes
- 1 14-ounce can canned diced tomatoes
- 1 medium onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup beef broth
- 2 tablespoons parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick. Set aside.
Dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Crumble the ground deer meat into the skillet and cook for 5-7 minutes, stirring, until browned and fully cooked.
Stir in the canned diced tomatoes, beef broth, rosemary, thyme, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes, then remove from heat.
Grease a 9x13-inch baking dish with cooking spray or oil.
Layer half of the sliced potatoes evenly in the bottom of the baking dish.
Spoon half of the deer meat and tomato mixture over the potato layer, spreading it evenly.
Repeat with the remaining potatoes and meat mixture to form a second layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the mozzarella cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes to cool slightly.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 27.0 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1162 mg | 89% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 6554 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
