Venison & Wild Rice Casserole

This recipes comes from Michelle Caspers in the Essential Game Bird Recipes by Pheasants Forever.

Ingredients:
4 cups cooked wild rice
2 lbs chopped venison
3 ribs celery, chopped
1 large onion, chopped
2 tbsp vegetable oil
1 can (10-3/4oz) cream of celery soup
1/2 cup beef broth
1 tsp garlic salt
1/2 tsp sage

Directions:

1. Heat oven to 250 degrees F. Layer cooked rice in buttered 3 qt casserole.
2. Sauté venison, celery and onion in oil, browning meat well.
3. Blend the soup with beef broth, garlic salt and sage. Stir soup mixture into sautéed venison and vegetables. Spoon on top of wild rice and bake, covered, for 45 minutes.