Cowboy Cornbread Casserole w/Venison

 

       Much like last summer we appear to be 'quarantined', only this time in Oklahoma City waiting on RV parts.  Never to be deterred I make the best of it, providing my wife and I delicious meals with our winter's harvest.   This is another in a serious of very good 'comfort food' type meals with a bit of SW spice.  By the way although the recipe calls for it, it doesn't have to be venison.  A good pound of ground chuck will work just as well.  It's just flavor.    

• 2 boxes of Jiffy cornbread mix 
• 2 eggs
•  2/3 cups of milk
•  1 1/2 pounds of seasoned Venison burger (I used Axis)
• 1 can ROTEL
• 1 can Pinto Beans (Charro beans or Ranch Style work well here)
• 1 can kernel corn
• 1 cup shredded Mexican cheese (Colby Jack works fine)
• 1 tsp. Adobo seasoning

      Preheat oven to 425 degrees.  In a mixing bowl make the cornbread by adding the mixes, eggs, milk and mix; set aside.  Do not bake.

      Brown the venison burger.  Using Axis venison I had to watch it carefully as at only 1% fat it cooks (or burns) quickly.  Add the Adobo, drained ROTEL and pinto beans, cheese, and corn (undrained),  to the burger mixture.   Mix thoroughly and simmer 5 minutes.

      Prepare a baking dish with PAM.  Mix burger mix with cornbread and pour into the baking dish; cover with foil.  Cover and bake 45 minutes.  Check doneness with toothpick or bread knife that comes out clean.  Serve on a plate; no sides required.  This did make quite a bit, we ate on it for 3 days. 

Plated, finis' 

"There are 3 types of men.  The one that learns by reading. The few who learn from observation.  The rest of them have to pee on the electric fence to see for themselves"

Will Rogers

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