As part of our 15-year anniversary, we’re revisiting moments from Huff Creek’s history by pulling favorites from our newsletter archives. To kick things off, we’re sharing a recipe that first appeared in our very first newsletter, published in the fall of 2011.
Hunter’s Casserole
This recipe is a Huff Creek Properties favorite, especially after spending several long, cold hours in the deer stand or duck blind. We suggest topping it off with sour cream or a ranch & hot sauce combo. Serve with a sofa and college football game.
- 1 pound ground venison
- 3 slices bacon
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can tomato soup
- 2 teaspoons chili powder
- 1 16 ounce can whole kernel corn, drained
- Salt and pepper to taste
- 6 stuffed green olives, sliced
- Cornbread Mixture
- 1 cup white corn meal
- ¼ cup all purpose flour
- 1 ¾ teaspoons baking powder
- 1 teaspoon salt
- 1 ¾ tablespoon sugar
- 1 egg
- 1 cup milk
FRY bacon in a black skillet. REMOVE and drain on paper towels. CRUMBLE. In the bacon drippings, BROWN the ground meat, onion and garlic. STIR in tomato soup and chili powder. SIMMER for 10 minutes. In a deep casserole dish layer the corn, bacon, olives, and meat mixture. MIX together cornbread ingredients and pour over the top. BAKE 30 to 40 minutes at 350 degrees, or until cornbread is light brown on top. This is great served with greens on a cold day during hunting season.