Venison and Wild Rice Casserole

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

For the hunters out there.

Ingredients Nutrition

Directions

  1. Dredge venison cubes in flour.
  2. Brown in butter over medium to low heat.
  3. Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
  4. Add remaining ingredients except rice.
  5. Bring to boil.
  6. Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
  7. Cover and bake at 350 degrees about 1 hour, stirring twice while baking.

Reviews

(2)
Most Helpful

Surprisingly good! I added 1 T. tamari, but you could use soy sauce, also 3 gloves garlic, 2 carrots finely chopped and 1 tsp. better than bouillon beef base. Watch the salt and add pepper, delete the curry and add about a tsp. of mixed dried herbs. To comment on the rice...use hand parched lake rice. Much of the patty rice stays tough as previous commenter stated below. I cooked this in a heavy dutch oven on the stove for about 45 minutes. I am not a big venison fan, but this was good! I would make it again...maybe add a few mushrooms too!

Sandra W. January 18, 2014

Update 1-28-09 - Made this tonight using 2/3c brown rice & 1/3c wild rice. Very yummy! Definitely be making this again. Thanks! 11-14-07 - This would be a definite 4* if I had used mostly brown rice and only some wild rice. As it was, my husband said 3*. It was very filling and tasty. I used extra veggies - added a 1/2c of red peppers along with the green. No curry powder. I kept it in the oven for 75 minutes, the wild rice was still really firm. The venison was so tender! I don't know if it was the doe my husband shot or the double cooking - but it was excellent! We will make again, just using brown rice with the wild.

Goji Girl January 28, 2009

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