Shredded Venison Cornbread Casserole Recipe

 I started this recipe from shredded neck meat that I describe cooking here:

This dish is very reminiscent of pot pie, but with a cornbread and beefy flavor.  One of my household favorites and if you wanted to dirty another pan it can be made with a cornbread bottom crust as well.

Ingredients:

1/2 chopped sweet onion

2  sticks chopped celery

1 cup sweet corn

1 cup peas

1 cup carrots chopped

2 cups of venison bone broth (or beef broth)

1/4 cup butter or bacon grease

3 tablespoons all purpose flour

2 boxes of Jiffy cornbread (or homemade)

2 eggs and 2/3 cup milk (for cornbread mix)

Start by adding chopped onion and celery to a cast iron skillet on medium low heat to saute for about 10 minutes until soft. 

 

 

  Add about 4 cups of shredded venison meat and simmer for a few minutes until heated. Then add the veggies - the sweet corn, peas, and carrots and continue to simmer for another 3-5 minutes.

 

Next add 3 or 4 tablespoons of butter until well melted and slowly mix in 3 tablespoons of all purpose flour until everything is coated and results in a lightly brown slurry.  

 

Add 2 cups of venison bone broth, increase the heat to medium high and simmer while stirring frequently until the gravy thickens.  

Follow the instructions for the cornbread mix and spread the uncooked batter over the entire skillet.

Place the entire skillet uncovered into a preheated oven at 400 degrees for 15-20 minutes according to the corn mix instructions.

Cut and serve.