Canned Venison and Wild Rice Casserole

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
45 Min


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  • 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
  • 1 can(s)
    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,

Printable Recipe Card

About Canned Venison and Wild Rice Casserole

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

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