Ingredients

1 box Cornbread Stove Top Stuffing (cook as directed)

1 lb ground venison

1 can cream of mushroom soup

1 cup of sour cream

1 cup diced zucchini

1 diced mushrooms

4 Tbsp. butter

2 chopped garlic cloves

salt and pepper to taste

Directions

1. Cook Cornbread Stove Top Stuffing as directed.
2. Cook ground venison in cast iron skillet. Remove from skillet and set aside.
3. Add butter, garlic, zucchini, and mushrooms to skillet and cook until vegetables are soft. Add mushroom soup mix, sour cream and ground venison stirring everything together.
4. Remove from heat and top with cooked cornbread stuffing.
5. Bake in the oven at 400 degrees for approximately 20-30 minutes.