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:
- Heat oven to 250 degrees F. Layer cooked rice in buttered 3 qt casserole.
- Sauté venison, celery and onion in oil, browning meat well.
- 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.