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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven 350 degrees

2Layer 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.

3Mix the soup, beef broth and garlic salt together. Pour over venison mixture.

4Spoon 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