Ingredients
6
6 servings
- •1 (6 ounce) package cornbread stuffing mix (such as Stove Top®)
- •1.5 cups hot water
- •8 tablespoons butter, divided
- •1 pound ground venison
- •1 cup diced zucchini
- •1 cup diced yellow squash
- •1 cup diced mushrooms
- •2 cloves garlic, chopped
- •salt and ground black pepper to taste
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 cup sour cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
- At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
- Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
- Remove from the heat and top with cornbread stuffing.
- Bake in the preheated oven until heated through, 20 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 466
- Carbohydrate: 28g
- Fat: 29g
- Fiber: 2g
- Protein: 24g
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