Venison Mostaccioli Casserole: A Hearty and Delicious Wild Game Feast
Are you looking for a satisfying and flavorful way to prepare venison? Look no further than this Venison Mostaccioli Casserole! This hearty dish combines tender venison with a rich tomato sauce, perfectly cooked mostaccioli pasta, and a generous layer of melted cheese. It’s a comforting and crowd-pleasing meal that’s perfect for a family dinner or a potluck gathering.
This recipe is not only delicious but also a great way to utilize ground venison or leftover venison roast. It’s a forgiving recipe, allowing for variations and adjustments to suit your personal preferences. Whether you’re a seasoned wild game cook or new to venison, this casserole is easy to make and guaranteed to impress.
## Why Venison Mostaccioli Casserole?
* **Flavorful and Hearty:** Venison boasts a rich, slightly gamey flavor that pairs perfectly with Italian-inspired flavors. The tomato sauce, herbs, and cheese complement the venison, creating a well-balanced and satisfying meal.
* **Versatile:** This casserole is incredibly versatile. You can customize the sauce, add different vegetables, or use different types of cheese to create your own unique variation. It’s also a great way to use up leftover ingredients.
* **Easy to Make:** Despite its impressive taste, this casserole is surprisingly easy to make. The steps are straightforward, and the recipe requires minimal culinary expertise.
* **Crowd-Pleasing:** This casserole is a guaranteed hit with family and friends. It’s a comforting and satisfying meal that everyone will enjoy.
* **Perfect for Wild Game Enthusiasts:** If you’re a hunter or enjoy cooking with wild game, this recipe is a must-try. It’s a delicious and creative way to showcase the unique flavor of venison.
## Ingredients:
* 1 pound ground venison (or leftover venison roast, shredded)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional)
* 1 pound mostaccioli pasta
* 2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley (optional, for garnish)
* 1 cup ricotta cheese (optional)
## Equipment:
* Large skillet or Dutch oven
* Large pot
* 9×13 inch baking dish
* Colander
* Wooden spoon or spatula
* Measuring cups and spoons
## Instructions:
### 1. Prepare the Venison:
* If using ground venison, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground venison and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
* If using leftover venison roast, shred the venison into bite-sized pieces. Set aside.
### 2. Sauté the Vegetables:
* Add the chopped onion and green bell pepper to the skillet with the cooked venison (or to the skillet you used to brown the ground venison). Cook until the vegetables are softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
### 3. Make the Tomato Sauce:
* Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
* If using leftover venison roast, add the shredded venison to the sauce during the last 10 minutes of simmering to heat it through.
### 4. Cook the Pasta:
* While the sauce is simmering, cook the mostaccioli pasta according to the package directions. Cook the pasta al dente, as it will continue to cook in the oven.
* Drain the pasta in a colander.
### 5. Assemble the Casserole:
* Preheat oven to 350°F (175°C).
* In a large bowl, combine the cooked pasta, the venison tomato sauce, and 1 cup of the shredded mozzarella cheese. Mix well to combine.
* If using ricotta cheese, gently fold it into the mixture.
* Pour the pasta mixture into a greased 9×13 inch baking dish.
### 6. Top with Cheese:
* Sprinkle the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese evenly over the top of the casserole.
### 7. Bake the Casserole:
* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
### 8. Let it Rest and Serve:
* Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This will allow the casserole to set slightly and make it easier to cut.
* Garnish with chopped fresh parsley, if desired.
* Serve hot and enjoy!
## Tips and Variations:
* **Venison Preparation:** To reduce the gamey flavor of venison, you can soak the ground venison in milk or buttermilk for a couple of hours before cooking. This helps to draw out some of the blood and impurities. Pat the venison dry before browning.
* **Vegetables:** Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or carrots. Sauté them along with the onions and bell peppers.
* **Cheese:** Experiment with different types of cheese. Provolone, Monterey Jack, or even a sharp cheddar would be delicious in this casserole.
* **Spices:** Adjust the spices to your liking. Add a pinch of cayenne pepper for extra heat, or a teaspoon of Italian seasoning for a more complex flavor.
* **Make-Ahead:** This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
* **Freezing:** This casserole can also be frozen for later use. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a little extra cheese on top before baking.
* **Spice it up!** If you like a little kick, add some chopped jalapeños or a dash of your favorite hot sauce to the sauce.
* **Add Some Greens:** Stir in some chopped spinach or kale into the pasta mixture for added nutrients and flavor.
* **Use different pasta shapes:** Penne, rigatoni, or even ziti pasta can be substituted for mostaccioli.
## Serving Suggestions:
* Serve the Venison Mostaccioli Casserole with a side salad and garlic bread for a complete meal.
* It also pairs well with steamed green beans or roasted asparagus.
* For a heartier meal, serve it with a side of mashed potatoes or polenta.
## Nutritional Information (approximate):
* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 40-50 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*
## Venison Mostaccioli Casserole Recipe Card
**Yields:** 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 1 pound ground venison (or leftover venison roast, shredded)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional)
* 1 pound mostaccioli pasta
* 2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley (optional, for garnish)
* 1 cup ricotta cheese (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C).
2. Cook the pasta according to package directions.
3. Brown the venison if using ground, or shred leftover venison.
4. Sauté onion, green pepper, and garlic in olive oil until softened.
5. Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer for 15-30 minutes. Add shredded venison (if using) during last 10 minutes.
6. Combine cooked pasta, venison tomato sauce, 1 cup mozzarella cheese, and ricotta cheese (if using) in a large bowl.
7. Pour mixture into a greased 9×13 inch baking dish.
8. Top with remaining mozzarella and Parmesan cheese.
9. Bake for 20-25 minutes, or until cheese is melted and bubbly.
10. Let rest for 5-10 minutes before serving. Garnish with parsley if desired.
Enjoy your delicious Venison Mostaccioli Casserole!
## More Venison Recipes to Try
If you enjoyed this Venison Mostaccioli Casserole, here are a few other venison recipes you might like to try:
* Venison Chili
* Venison Stew
* Venison Burgers
* Venison Meatloaf
* Venison Stroganoff
Cooking with venison can be a rewarding experience. Its unique flavor and versatility make it a great choice for a variety of dishes. Don’t be afraid to experiment with different recipes and find your favorites!
## Conclusion
This Venison Mostaccioli Casserole is a surefire way to create a satisfying and memorable meal. Its combination of hearty venison, flavorful tomato sauce, and cheesy goodness makes it a dish that everyone will love. So, gather your ingredients, follow the simple instructions, and get ready to enjoy a delicious wild game feast!