Venison & Potato Loaf

If you’ve got a pound of ground venison and a bag of potatoes, dinner is already halfway done.

Sliced potatoes go into the bottom of a casserole dish with a bit of onion, salt, and pepper.

The venison gets mixed with rolled oats for binding, evaporated milk for moisture, and a slick of ketchup for that familiar, slightly sweet glaze.

Spread it over the potatoes, cover, and bake until everything is tender and bubbling.

It’s simple, it’s filling, and it feeds five hungry people without any fuss.

Kitchen Tips

• Brown and drain the venison before mixing it with the other ingredients. This removes excess fat and gives the meat a deeper flavor.
• Slice the potatoes thin and even so they cook through at the same rate. A mandoline makes quick work of this.
• If the potatoes aren’t tender after 30 minutes, give it another 15 with the lid on. Thicker slices need more time.