Venison (or Beef) and Squash Casserole.

This casserole, cooked in a slow cooker, is very healthy due to the squash and venison.  No venison on hand?  Get a lean ground beef.

  2 1/4 Tsp dried thyme                               3/4 Lb Yukon Gold potatoes, cut into 1 inch pieces

  2 Tsp kosher salt                                      14.5 Ounce Diced Tomatoes, Undrained                  

  3/4 Tsp ground black pepper                     14.5 Ounce Diced Tomatoes, Drained

  5 Tbl cornstarch                                       1 Small small butternut squash,               

  1 1/2 Lb Venison, Ground                          1 Tsp olive oil               

  1 Stalk Celery, Sliced                                                               

  1/2 Tsp Anise Seed                                                                  

                                                                          

                                                                

Combine thyme, salt, and pepper.  Set aside 1 teaspoon of the mixture and stir cornstarch into the remainder. Toss the Venison, celery, anise and potato in the cornstarch mixture and place in a 6-quart slow cooker, pressing down.  Top with tomatoes.  Peel, seed and slice the squash into 1/8 inch pieces.  Toss squash with oil and remaining thyme mixture. Arrange the squash on top of the tomatoes, making two layers.  Cover and cook 4  hours on high or 8 hours on low