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Preheat your oven to 375°F. Have a large oven-safe skillet ready.

In the large oven-safe skillet, heat the olive oil over medium-high heat. Add the ground venison and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.

Add the chopped yellow onion and diced red bell pepper to the skillet with the venison. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Stir in the minced garlic, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer gently for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

While the skillet simmers, prepare the topping. In a small bowl, combine the crushed cheese crackers and melted butter. Stir until the crackers are evenly coated.

Remove the skillet from the heat. Stir in 1/2 cup of the shredded cheddar cheese until melted and combined. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the venison mixture.

Evenly spread the buttered cheese cracker topping over the cheese layer in the skillet.

Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the topping is golden brown and crispy, and the filling is bubbly.

Carefully remove the skillet from the oven. Let it rest for 5 minutes before serving to allow the flavors to settle. Serve hot.


Preheat your oven to 375°F. Have a large oven-safe skillet ready.

In the large oven-safe skillet, heat the olive oil over medium-high heat. Add the ground venison and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.

Add the chopped yellow onion and diced red bell pepper to the skillet with the venison. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Stir in the minced garlic, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer gently for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

While the skillet simmers, prepare the topping. In a small bowl, combine the crushed cheese crackers and melted butter. Stir until the crackers are evenly coated.

Remove the skillet from the heat. Stir in 1/2 cup of the shredded cheddar cheese until melted and combined. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the venison mixture.

Evenly spread the buttered cheese cracker topping over the cheese layer in the skillet.

Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the topping is golden brown and crispy, and the filling is bubbly.

Carefully remove the skillet from the oven. Let it rest for 5 minutes before serving to allow the flavors to settle. Serve hot.
