Serves: 6
Total Calories: 132

2 pounds hash browns
1 egg, beaten
1 tablespoon granulated onion
1/2 teaspoon salt
1 tablespoon olive oil
1 pound lean ground venison
1 (16-ounce) can whole-kernel corn, undrained
1 (10-ounce) can tomato soup, undiluted
1/3 teaspoon oregano
1/3 teaspoon freshly ground black pepper
1 tablespoon sugar
1 cup grated Monterey Jack cheese

Combine hash browns, egg, granulated onion, and salt in mixing bowl; toss lightly. Press hash brown mixture into greased 9-inch-deep pie plate to form crust; bake crust in preheated 400° oven for 15–20 minutes; remove and set aside.

Heat olive oil in skillet; add lean ground venison. Cook over medium-high heat until venison is browned, stirring frequently to crumble; drain and set aside.

Combine corn, green beans, tomato soup, oregano, pepper, and sugar in mixing bowl; stir well; add browned venison. Pour filling mixture into hash brown pastry; bake in preheated 400° oven for 20 minutes. Remove, top with sprinkling of Monterey Jack cheese, and bake an additional 5 minutes or until cheese is melted and light golden brown. Cool slightly and cut into 6 pieces.

Nutritional Facts:

Serves: 6
Total Calories: 132
Calories from Fat: 82

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
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Country Hash
Chicken Fried Venison Steak
Prime Rib of Venison
Venison North Idaho
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Teriyaki Elk Kabob
Bou Bobs
Wild Game Dip
Basic Jerky
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River Roast Wild Goose
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