Prep 20 mins
Cook 1 hr
This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.
- 1 lb ground venison
- 1 1⁄2 cups cooked wild rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 cup water
- 1 chopped onion
- 3 tablespoons soy sauce
- Brown venison in skillet.
- Add rest of ingredients and mix well.
- Pour into 2 1/2 or 3 quart casserole dish, cover.
- Bake in 350° oven for 30 mins.
- Uncover and bake for 30 more mins.
Great recipe, very easy to make and no complicated ingredients. me and my husband absolutely loved this dish! And it wa sthe first time I was making casserole and cooking venison. I made few changes: -used normal white rice -didn't use celery, but added some carots -forgot to add onion, but added a clove of garlic. Yum!
We're big venison eaters but we just didnt like this dish and ended up throwing it away.
This recipe was awesome. I fixed it for my 13 year old son and his friends and they devoured it! I didn't have just wild rice so I used a wild rice/brown rice mix and it worked nicely. You could probably adapt this to long grain or even instant rice and it would still be good. Next time I'll cut the water in half (it was a little runny) and I'll add black pepper.