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Southwest Venison Casserole
Submitted by Brandon Lebo.

~ 1 lb ground venison
~ 1 large yellow onion, chopped
~ 1 packet taco seasoning, mild or hot, your choice
~ 1 cup water
~ 2 rolls croissant rolls
~ 1- 8 oz. block pepper-jack cheese, cubed
~ 4 cups taco seasoned shredded cheese
~ 1 medium jar mild pepper rings or jalapenos

Spray a 9 x 13 glass baking dish with cooking spray.

Open one roll of the croissant rolls. Unroll the dough in one piece and place in the baking dish like a pie crust.

In a skillet, brown the meat with the onion. Drain if necessary.

Add the taco seasoning and water. Stir together and boil for 5 minutes stirring occasionally.

Place meat mixture on top of "crust" in baking dish. Place the cubed cheese on top. Sprinkle on the shredded cheese.

Top with the pepper rings and sprinkle on a little pepper juice.

Cover with the remaining roll of croissant rolls.

Bake at 375 degrees until the top gets golden brown. Remove from oven and let stand 5 minutes.

Serve and enjoy.

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