Venison and Wild Rice Casserole

Charlotte J's Note:

For the hunters out there.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• ½ lb venison (cubed)
• ½ cup green pepper
• ½ cup celery (finely diced)
• 1 garlic clove (minced)
• 3 tablespoons butter
• ½ teaspoon chili powder
• ¼ teaspoon curry powder (optional)
• 1 cup raw wild rice
• ½ cup onion (finely diced)
• 2 cups canned tomatoes
• 2 tablespoons flour
• 1 ¼ cups water
• 1 ½ teaspoons seasoning salt

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

[Goji Girl]

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.