Real Recipes From Real Home Cooks ®

canned venison and wild rice casserole

Recipe by
barbara lentz
beulah, MI

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

yield 6 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For canned venison and wild rice casserole

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

How To Make canned venison and wild rice casserole

  • 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,

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