Canned Venison and Wild Rice Casserole

barbara lentz

By
@blentz8

This tastes great with the canned venison. You could also use ground but would have to brown it first.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

6

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
cooked wild rice
1 lb
canned venison with juice
2 stalk(s)
celery chopped
1 large
onion chopped
8 oz
mushrooms sliced
3 Tbsp
oil
1 can(s)
cream of mushroom soup
1/2 c
beef stock
1 tsp
garlic salt
1/2 c
fresh sage chopped

Directions Step-By-Step

1
Preheat oven 350 degrees
2
Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
3
Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
4
Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Wild Game
Regional Style: American