Mix all the above ingredients except 1 cup of the shredded Cheddar cheese and put in a 13x9x2 inch baking dish.  Top with the remaining cup of shredded Cheddar cheese and bake at 350-375 degrees for 45 minutes to 1 hour until top browns and is bubbly.  Let stand about 10 minutes.  My standard hash brown casserole has ground venison unless I know someone that just doesn't consume wild game.  I know several that have eaten venison thinking it was ground beef or beef steak and did not tell them different since they didn't ask.  My Pop was one of them and that is a story within itself.  I believe it is more psychological than anything else.

Servings: 8

Recipe from Janet Harris, Adcock Family Traditions Cookbook April 1997. 

A few pixs along the way taken on 12-21-08 of which I added about 1 1/2 lbs. of ground venison, 7 ozs. diced chili peppers, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper which is my standard hash brown casserole modified for venison or beef:

Ingredients assembled with ground venison browned in 1 tablespoon of extra virgin olive oil.  Ground chuck or ground elk works great also if Bambi sensitive!  Use very lean ground beef only and well drained.

Ready for some hand mixing with low tech tool!

Ingredients mixed and ready for casserole dish.

ADDITIONAL AND OPTIONAL INGREDIENTS:

1 - 2 lbs. ground venison browned and well drained (you may substitute ground chuck or ground beef-the leaner the better)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons jalapeno pepper diced fine (optional) to taste or 7 ozs. diced chili peppers

Bill aka Mickey Porter 12-21-08