Ground Venison Chile Relleno Casserole
The Venison Chile Relleno Casserole is the ultimate comfort food for any meal of the day. Packed with tender ground venison, smoky roasted poblano peppers, melted Monterey Jack cheese, and a rich, fluffy egg batter, it’s a one-dish wonder that’s hearty enough for dinner but flavorful enough for breakfast or brunch.
Servings: 4
Ingredients
- 4 small poblano peppers, roasted, skin removed, and chopped
- 1/2 lb venison (or substitute elk, antelope, or bison)
- 1 small sweet onion, finely chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp granulated garlic powder
- 1/2 tsp Mexican oregano
- 1/2 tsp kosher salt
- 1 1/2 cups Monterey Jack cheese, shredded
Egg Batter
- 5 eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
Instructions
- Roast poblano peppers until charred, remove skins and seeds, and roughly chop. Set aside.
- Preheat oven to 375°F.
- Heat olive oil in a skillet over medium-low heat. Sauté onion for 5 minutes until soft. Add ground venison and cook until browned. Stir in cumin, coriander, garlic powder, oregano, and salt. Remove from heat.
- In a bowl, beat eggs and milk together. Whisk in flour and baking powder until smooth.
- In an 8×8 baking dish, layer: chopped poblanos → meat → cheese → repeat. Pour egg mixture evenly over the top.
- Bake in the oven for 30–40 minutes until eggs are set and top is lightly golden.
- Slice and serve warm with sour cream, salsa, and chopped cilantro if desired.
Notes
- Substitutions: If you don’t have venison, elk, antelope, or bison are perfect lean wild game alternatives.