Yields 6 servings

Ingredients

• 1 ¼ lbs. venison, chopped
• 4 tbsp. olive oil, divided
• ¼ cup onion, diced
• ½ cup carrots, diced
• ¼ cup Portobello mushrooms, chopped
• TT salt & pepper
• 2 garlic cloves, minced
• ½ cup Merlot wine
• 2 tbsp. all-purpose flour
• 1 ¼ cup water
• 1 tbsp. beef bouillon
• 1 tsp. rosemary, freshly chopped
• 1 tsp. thyme, freshly chopped

Topping

• 1 lb. cauliflower, florets
• 2 garlic cloves, whole
• ¼ cup sour cream
• 2 tbsp. salted butter
• TT salt & pepper
• 4 oz. Pineland Farms Sharp Cheddar Cheese, grated

Instructions

• In a large skillet over medium heat, brown the venison in 2 tablespoons olive oil until cooked throughout, using a slotted spoon transfer the meat to a greased 7″x11″ or 2 qt. casserole dish. Add the onion, carrots, and mushrooms to the remaining liquid and cook till translucent, you may need to add more olive oil. Stir in the garlic, season with salt and pepper. Cook for an additional minute.
• Whisk the flour into pan juices until well combined. Deglaze with Merlot, Whisk the water and bouillon together and pour into the vegetable mixture stirring constantly. Cook until slightly thickened. Stir in the fresh herbs. Pour the mixture over the cooked venison and spread evenly.
• Preheat oven to 400ºF.
• In a vegetable steamer, stem the cauliflower and garlic cloves till tender, roughly 8 minutes. Drain the cauliflower along with the garlic and transfer to a blender or food processor. Add the sour cream, butter, salt and pepper and blend till smooth.
• Spread the cauliflower mixture over the venison and vegetable filling in the casserole dish and sprinkle with Pineland Farms Sharp Cheddar Cheese. Bake for 20-25 minutes, or until mixture is bubbly and cheese is melted.
• Let cool for a few minutes before serving

Recipe by Emily McQuarrie