Venison and Wild Rice Casserole

READY IN: 1hr 30mins
Recipe by Charlotte J

For the hunters out there.

Top Review by Sandra W.

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!

Ingredients Nutrition


  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.

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