I was low on cottage cheese, so used half cottage cheese and half sour cream. Next time I'll up the spices to better suit our taste. Mix in the wild rice, remaining salt, eggs, sage and pepper.
Rich. Squeeze out the milk from the bread and mash it into the mixture. I did add a little mixed spice tabasco sauce and Worcestshire sauce as I didn't want it to dry out.
A whole pumpkin is stuffed with a savory meat mixture. I don't usually drain the meat because the moisture helps keep the finished product from drying out too much as some of the other reviewers noted. You saved Hunter's Venison Casserole to your. This is a beautiful dish to serve as a centerpiece to your holiday celebration. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. First I just used 1 cup of minute brown rice because it's way easier. I've used Jimmy Dean's sage pork sausage with really tasty results too. And after a lazy, schedule-free summer around here, I've got to get myself in gear and figure out what I'm going to feed these kids each morning at the crack of dawn. Ready or not, it's back-to-school time! 3) Added hot pepper flakes & cayanne 4) Left the skin on my smashed redskins and used probably 2.5 c 5) No shredded cheese - used 1/2 c grated Parmesan 6) Bake time - baked an extra 10 min (30 total) as I baked it in a Le Cruset. Stir in the ground venison and onion. Meaty, a touch sweet. Will make again! Made this tonight with ground turkey cooked in oil otherwise the same...delicious! It had to cook a little longer than suggested, but it worked fine. I didn't use mustard to season the inside; instead I used seasoning salt. I’m a believer. I am not normally a fan of casseroles, but this one’s different. This recipe is a nice simple dinner however I don't like the idea of using cottage cheese ( too runny ) so I used ricotta with the egg mixed in with it.
Add comma separated list of ingredients to exclude from recipe. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside. That’s pretty much what bobotie is, two millennia later. The Roman gourmand Apicius described a dish very much like bobotie in his De Re Coquinaria called Patinam ex lacte, which consisted of meat, pine nuts, some dried fruit and herbs, baked until done, then topped with a mix of milk and eggs, which was allowed to set. By Hank Shaw on November 6, 2017, Updated June 16, 2020 - 16 Comments. Add comma separated list of ingredients to include in recipe. Will definitely make again. I’ve seen recipes with apricot or peach jam, too. This is a good recipe that can be made better with some easy changes.
Also leftovers can be scraped out of the shell and actually taste better the second time around after the pumpkin is microwaved and gets even softer. Superb! It reheats well, too, and will keep in the fridge for a week. Place pumpkin in a shallow baking pan with 1/2 inch water.
Stuff the pumpkin with the venison mixture. Variations on this dish remained popular in Europe all the way into the 1600s. Those of you that have not tried this recipe you are really missing a fabulous side dish. Nutrient information is not available for all ingredients. Both my teens and my husband enjoyed it. What a wonderful dish!