Cheesy Venison and Potatoes


Cheesy Venison and Potatoes

Cheesy Venison and Potatoes is one of the simplest recipes I have, but it’s so delicious. It’s very easy to make and you only need a few ingredients.

This recipe is very adaptable. You can use deer sausage or deer burger, any type of potatoes you want, any type of cheese you want, and any other ingredients you might want to throw in. This one recipe can turn into many different recipes and it’s good for breakfast or for dinner.

Feel free to print our recipe card:

Cheesy Venison and Potatoes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 Servings

Serving Size: 1/4 of the dish

Calories per serving: 509

Fat per serving: 20 g

Cheesy Venison and Potatoes

Ingredients

  • 1 lb of deer sausage or ground deer burger
  • 6 small taters
  • 1 1/2 cup of shredded cheddar cheese
  • 1 onion finely diced
  • 2 Tbsp. olive oil
  • 1/4 tsp. of salt (optional)
  • 1/4 tsp. black pepper (optional)

Instructions

  1. Preheat the oven to 350.
  2. Rub olive oil on the inside of a long cookie sheet or a long casserole dish.
  3. Cut the potatoes to the desired size.Note: The larger the potato, the longer the baking time.
  4. Place the potatoes in the pan and dash them with salt and black pepper and move and flip them about so they become covered with the olive oil, salt, and pepper and place them in the oven.
  5. Next, break the sausage or burger into small chunks and fry on medium-high heat just until it’s done, but not browned and remove any leftover grease. This usually takes about 10 minutes.
  6. After the potatoes have baked for 20 minutes, carefully remove them from the oven and sprinkle and mix the diced onions and deer sausage/burger in with the potatoes.
  7. Place the pan back in the oven for maybe another 10 minutes, depending on the size of your potatoes.
  8. Once the potatoes are done, (when a toothpick will go in easily), remove them from the oven and sprinkle the top with cheese and place it back in the oven for about 5 minutes–just long enough to melt the cheese.
  9. Remove from the oven and let it cool. Then devour!
https://www.deerrecipes.online/cheesy-venison-and-potatoes/

The good, the bad and the delicious…

  • Cheesy Venison and Potatoes are low in sugar, high in potassium, protein, vitamin C, and calcium.
  • This recipe is might also be a little high in calories, fat, and cholesterol.

See my tips below for making this a more diet-friendly recipe. 

Cheesy Venison and Potatoes Nutrition Facts

Yields: Enough for 4 Serving Size: 1/4
Calories 509  Calories from fat: 35
  % Daily Value*
 Total Fat 20 g 31%
 Saturated Fat 7 g 33%
 Monounsaturated Fat 8 g  
 Polyunsaturated Fat 1 g  
 Trans Fat 0 g  
 Cholesterol 147 mg 49%
 Sodium 348 mg 15%
 Potassium 932 mg  27%
 Total Carbohydrates 40 g 13%
 Dietary Fiber 3 g 12%
 Sugars 2 g  
 Protein 43 g  86%
 Vitamin A 7%  Vitamin C 68%
 Calcium 26%  Iron 9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  •  To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious!  You can also use a low cholesterol and/or a low-fat shredded cheese or use less cheese. The above changes will also lower the calories.
  • Whatever changes you make to your Cheesy Venison and Potatoes, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit ?

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5 thoughts on “Cheesy Venison and Potatoes

  1. First time making venison ever so this was perfect and easy, I think next time I’ll add jalapeños and serve w/ eggs for brunch. Thank you!

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