• 5 c. frozen shredded potatoes, thawed
  • 1/4 c. butter, melted
  • 1 c. ground venison
  • 1 c. shredded cheddar cheese
  • 1/4 c. green onion, chopped
  • 3 eggs
  • 3/4 c. milk
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

    Heat oven to 425 degrees. Brown venison in a skillet. Remove excess moisture from the shredded potatoes by pressing them between two towels. In an ungreased 9-inch pie plate press potatoes into the bottom and along the sides, this will form your crust.. Drizzle butter over the potatoes. Bake for 25 minutes. While baking combine the venison, cheese, and onion. After crust has finished baking spoon venison mixture over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour egg mixture over the top of the pie plate ingredients. Reduce heat to 350 degrees. Bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.