Slow Cooker Cowboy Venison Potato Casserole
This hearty, rustic casserole layers browned ground venison with tender red potatoes, beans, and a zesty tomato-chili base, all slow-cooked until comforting and topped with melted sharp cheddar.
Ingredients
- 1½ pounds ground venison, browned and drained
- 6 medium red potatoes, cut into 1½ inch cubes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can red kidney beans, drained and rinsed
- 1 (14 oz) can diced tomatoes with green chili, un-drained
- ¼ cup water
- 1½ tablespoons salt
- 2 teaspoons pepper
- 4 oz shredded sharp cheddar cheese
Instructions
- Brown the ground venison in a skillet and drain excess fat.
- Add the cubed potatoes to a 4-quart slow cooker and season with salt and pepper.
- Add the chopped onion and minced garlic.
- Add the browned venison, kidney beans, and diced tomatoes with green chili.
- Pour the water over the mixture.
- Cover and cook on low for 7-8 hours.
- Sprinkle the shredded cheddar cheese over the top during the last 15 minutes of cooking, and continue cooking covered until melted.
Cook’s Notes
Any ground wild game meat works well in place of venison, so feel free to use what you have on hand. Adding a handful of chopped chives at the end brightens the flavor and adds a nice pop of color.
Ingredient Swaps
Ground venison can be swapped for ground elk, bison, or beef if wild game isn’t available, and pinto or black beans can replace the kidney beans. Plain diced tomatoes with a pinch of chili powder work fine if you don’t have diced tomatoes with green chili.
Serving Suggestions
Serve this casserole hot straight from the slow cooker with warm cornbread or crusty bread on the side. A dollop of sour cream or a sprinkle of fresh chives adds a nice finishing touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of water or broth if it seems dry.
Common Questions
Can I use a different type of meat?
Yes, any ground wild game meat such as elk or bison works well, and ground beef is a fine substitute if venison isn’t available.
Do I need to brown the venison first?
Yes, browning and draining the venison before adding it to the slow cooker helps remove excess fat and develops better flavor.
Can I cook this on high instead of low?
While the recipe calls for low for 7-8 hours, you can cook on high for a shorter time, roughly 4 hours, checking that the potatoes are tender before adding the cheese.