Venison Corn Soufflé Casserole

The weather is getting cooler in New York and the opening of Deer Season for Archery is just a few weeks away.  Here is a recipe to get you excited to think about restocking the freezer with venison while also using fresh, local corn and tomatoes that are still in season.  This recipe works anytime of year with canned or frozen corn.  Pastel de Choclo, as this recipe is called in Latin America, is a popular dish usually made with ground beef and the flavors meld nicely with the ground venison substitution.

Venison Corn Soufflé Casserole:


For the meat layer:

  • 1 1/2 lbs. ground venison
  • 1 large sweet onion, chopped
  • 1 small pepper, such as cayenne or Hungarian waxed, finely chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, chopped or small can (15 oz) of diced tomatoes
  • 1/4 cup raisins (optional)
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • salt and pepper to taste

For the corn topping:

  • 1/2 cup milk
  • 2 Tbsp flour
  • dash salt
  • 2 cups fresh corn kernels (or 16 oz. can corn, drained)
  • 3 egg yolks, slightly beaten
  • 3 egg whites
  • 6 pimiento-stuffed olives, sliced


Preheat oven to 350°F

Brown venison in a 12” cast iron skillet or other oven proof skillet with the onions, pepper, and garlic until lightly browned.

Stir in remaining ingredients except those for the corn topping.  If you do not have an oven-proof skillet, transfer the meat mixture to a 2 quart casserole pan.

Make the corn topping, starting by placing the flour and pinch of salt in a saucepan.  Gradually stir in the milk to make a smooth paste or roux.  Add the corn.  Cook over medium heat, stirring constantly, until the mixture thickens and just comes to a boil. Boil gently and stir for one minute.  Slightly beat egg yolks in a small, heatproof bowl (ceramic, glass, or stainless).  Add half of the hot corn mixture into the egg yolks and stir quickly to incorporate before the egg yolk starts to cook. Blend the egg yolk mixed corn back into the saucepan with remaining corn.  Bring to a gentle boil and stir for one minute. Remove from heat to cool slightly.  While that is cooling, beat the egg whites until stiff, but not dry (check some videos on how to do this if you are not familiar).  Gently fold in the corn mixture and olives into the egg whites.

Pour the corn topping over the venison mixture.  Cook uncovered at 350°F for about 30 minutes until the top is golden brown and a knife inserted in the center comes out clean.

Makes about 6 servings.

Print Friendly, PDF & Email