Baked Venison Tater Tot Casserole
By The Bowmars
You'll go wild for these tots. Wood-fired tater tots, hearty ground venison, creamy mushroom soup and peas make for the ultimate comfort dish when you're hankering for a homestyle meal.
Prep Time
10 Min
Cook Time
40 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | ground venison |
| 2 | cans peas, drained and rinsed |
| 2 Can | cream of mushroom soup |
| To Taste | Salt |
| To Taste | Pepper |
| frozen tater tots |
Steps
1
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
In a medium sauté pan over medium-high heat, cook the ground venison until browned. Drain off the excess fat and set venison aside.
3
In a 13x9-inch casserole dish or pan, combine the venison, peas, and soup, and season with salt and pepper. Top with tater tots.
4
Place the casserole dish directly on the grill grates. Close the lid and cook for 30 minutes, until the filling is bubbling and the tots are golden brown on top.
350 ˚F / 177 ˚C
00:30
5
Remove the casserole from the grill and serve hot. Enjoy!
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