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Venison Cowboy Casserole
A true comfort food packed with flavor, Bear Mountain BBQ ambassador Jennifer Danella says this Venison Cowboy Casserole is a must try!
Steps
- Prepare your pellet grill hopper with Bear Mountain BBQ Chef’s Choice pellets.
- Preheat your grill to 375°F.
- While your oven is preheating, mix the ingredients for the cornbread in a large bowl. Once well mixed, set aside.
- Heat a large cast iron skillet over medium high heat. You can do this step on your grill or your stovetop. Add oil and sauté the onions for about 4-5 minutes. Add in ground venison and cook until just browned, but still slightly pink. Drain fat, if any, then mix in garlic and taco seasoning packet. Mix well and remove from heat.
- Add corn, beans, and Rotel. Mix well. Top with cornbread mixture and spread evenly.
- Bake for 30 minutes, or until the cornbread is golden. Rotate on your grill as needed for evening cooking.
- Remove from grill. Serve with desired optional toppings.
Ingredients:
- 1 tbsp butter or oil
- 1 ½ - 2 lbs. ground venison
- 1 onion – finely diced
- 3 garlic cloves – minced
- 1 taco seasoning packet
- 1 (15 oz.) can of corn – drained
- 1 (15 oz.) can of beans (pinto, black, or chili beans) – drained and rinsed
- 1 (15 oz.) can of Rotel Original Diced Tomatoes and Green Chiles (undrained)
- Bear Mountain BBQ Chef's Choice
For the Cornbread:
- 1 (15 oz.) box of cornbread mix
- 1 (15 oz.) can of creamed corn
- ½ cup sour cream
Optional Toppings – jalapenos, cilantro
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