Ingredients

• 3lbs ground venison
• 1 white onion- chopped
• 1 TBSP minced garlic
• 1 10.5 oz condensed cheddar soup
• 1 10.5 oz condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups shredded cheddar cheese
• 1 box cheddar bay biscuit mix
• 1 cup shredded cheese
• 2 cups milk
• 1/4 cup butter- melted

Directions

• Preheat the oven to 350
• Brown the ground venison in a large skillet over medium – high heat
• Drain and add the diced onions to the venison. Add the cheddar soup, mushroom soup, 1/2 cup milk, salt, and pepper to the skillet. Stir until combined
• Add 1 cup of the cheese to the skillet and stir. Remove the skillet from heat
• Spray a 9 x 13 baking dish and pour the venison mixture into the baking dish and spread it evenly
• Sprinkle 1 cup of shredded cheese over the ground venison
• In a large mixing bowl, combine the biscuit mix, 1 cup shredded cheese, and 2 cups of milk together. Set aside the seasoning packet.
• Stir until no clumps remain and pour the biscuit batter over the venison mixture in the baking dish
• Place the dish in the oven and bake until the biscuit topping is browned across the top (50-55 minutes)
• Remove the cobbler from the oven. Combine the melted butter and seasoning packet from the biscuit mix
• Brush the butter mixture over the top of the cobbler
• Let is rest for 5 minutes to let the butter soak in and enjoy!