Venison Green Bean Casserole

Here's how to make the famous family recipe. It's a nice "one-dish" meal.

First, obtain the appropriate license or permit for your area.

Next, sit in the woods with a gun, bow, or other legal weapon for countless hours and wait for a deer to walk by. Click here or here to see what's that's like.

Alternatively, drive to a grocery store and buy the ground meat of your choice (turkey and beef work well, as does pork sausage).



Whichever ground meat you choose, you'll need about one pound.

Now you're ready to take a soil sample, amend as indicated, buy some bean seeds and plant. Water, fertilizer and wait.

Alternatively, drive to your local farmers market and buy some fresh green beans. Out of season, the canned or frozen type of your choosing will suffice (we use two 28 oz. cans).

Preheat oven to 400 degrees F.

Assemble the other ingredients, which include:

• 1 can cream of mushroom soup
• 1 medium sized onion, chopped
• 1 cup coarsely chopped mushrooms
• 1 cup shredded or grated cheese (type of your choice)
• Fresh herbs and seasonings to taste
• Enough "tater puffs" to cover the top (sorry, no substitutions allowed)

Begin browning the ground venison. Add the onion as the venison begins to cook. Add seasonings and herbs.

When the venison is nearly done, add the mushrooms and garlic.

In a 13" x 9" casserole dish, add the cream of mushroom soup, canned green beans and cheese. Stir to mix. Fresh green beans may need to be lightly steamed before adding, but I'm not really sure, so feel free to add your comments.

Add the ground meat mixture and stir again. Cover the top with the "tater puffs".

Bake at 400 degrees F for 20 to 25 minutes, or until the taters are golden brown.

Enjoy!