canned venison and wild rice casserole

Name: Canned Venison and Wild Rice Casserole
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 cup(s) cooked wild rice; 1 pound(s) canned venison with juice; 2 stalk(s) celery chopped; 1 large onion chopped; 8 ounce(s) mushrooms sliced; 3 tablespoon(s) oil; 1 can(s) cream of mushroom soup; 1/2 cup(s) beef stock; 1 teaspoon(s) garlic salt; 1/2 cup(s) fresh sage chopped

13 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Feb 28, 2014

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

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

4 cups cooked wild rice
1 pound canned venison with juice
2 stalks celery chopped
1 large onion chopped
8 ounces mushrooms sliced
3 tablespoons oil
1 can cream of mushroom soup
1/2 cup beef stock
1 teaspoon garlic salt
1/2 cup fresh sage chopped

How To Make canned venison and wild rice casserole

Step 1

Preheat oven 350 degrees

Step 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.
Step 3

Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
Step 4

Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,
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