Venison, Spinach & Egg Casserole

Venison, Spinach & Egg Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 Servings

Venison, Spinach & Egg Casserole


  • 1T Butter
  • 1 Small Onion
  • 1 Pound Ground Venison (marinated in liquid smoke and garlic) You can also use ground beef or ground bison.
  • 1 ½ t himalayian pink salt
  • 1 t garlic powder
  • 3 handfuls spinach or greens of choice
  • 12 eggs


  1. Pre-heat oven to 350°.
  2. Grease a 13×9 casserole dish. ( I used butter)
  3. Heat butter in skillet and add chopped onion for around 5 minutes.
  4. Add ground venison and cook until brown. ½ the garlic and ½ the salt to the meat.
  5. Add spinach and let the spinach wilt while stirring.
  6. In a separate bowl add eggs and leftover salt and garlic. Whisk briskly.
  7. Add meat to casserole dish ( I put two thin slices of butter at the bottom of the dish.)
  8. Pour egg mixture on top.
  9. Cover dish with foil and cook 30 minutes. Remove foil and cook 5-10 minutes until eggs are cooked to desired consistency.
  10. Enjoy!

Venison Spinach Egg Casserole via