Venison Casserole

This Venison Casserole is a hearty, cheesy baked ziti packed with rich flavors. Tender ground venison simmers in a savory tomato sauce, layered with creamy sour cream and gooey mozzarella, then baked to perfection. A comforting, protein-packed meal that's easy to make and perfect for leftovers!

Course Main, Main Course

Cuisine American

Keyword baked ziti, venison casserole

Prep Time 40

Cook Time 35

Total Time 1 5

Servings

Calories 421kcal

Author Erin Dooner

Ingredients

2 tablespoons olive oil
1 1/2 cups (200 grams) diced onion
1 1/2 tablespoons (15 grams) minced garlic
1 1/2 pounds (680 grams) ground venison
1/8 teaspoon red pepper flakes
2/3 cup (158 ml) red wine
28 ounce (794-gram) can diced tomatoes, undrained
14.5 ounce (411-gram) can diced tomatoes, undrained
6 ounce (170-gram) can tomato paste
1 1/2 teaspoons dried parsley
2 tablespoons (7 grams) chopped fresh basil
1 1/4 teaspoons salt
1 1/2 cups (355 ml) sour cream
400 grams (3 2/3 cups) grated mozzarella cheese
24 ounces (700 grams) dry ziti (use gluten-free ziti to make this dish GF)
fresh parsley as garnish, optional

Instructions

In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 5-8 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed.
Add the ground venison and break it up with a wooden spoon. Brown the venison. When almost done, add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat. Meanwhile, preheat oven to 400 °F (205 °C), and cook the pasta according to the directions on the package. Drain and set aside.
In a 9"x13" (23 cm x 33 cm) casserole dish or pan, spread just enough sauce to cover the bottom. Add half the pasta, then a little less than half the remaining sauce.
Top with the sour cream by dropping small spoonfuls all over the surface and then gently spreading them - making sure to get it all the way to the edges of the pan.
Top with half the cheese. Add the rest of the pasta, then the rest of the sauce (making sure it covers the pasta) and the rest of the cheese.
Place in the oven to bake for 35-40 minutes until the sauce is bubbling. Broil so that the top gets golden if desired, then let cool for a few minutes and top with fresh parsley.
Let leftovers cool, cover and refrigerate for up to 4 days.

Notes

Cabernet Sauvignon, Merlot, Zinfandel, and Malbec are good choices for the red wine, but you can really use whatever you have on hand. Cheap stuff is just fine and what I use!
If serving as a main dish, it’ll likely serve 10-12 people with hearty portions. If serving alongside sides like salad or bread, you can stretch to 15 servings.

Nutrition