Wild Rice Venison Casserole

Submitted by GeeWhiz

""Sounds like a luxury dish today. Wild rice was cheap in the 30's and because of harvest locale it survived the drought longer than area gardens did." From the cook book Stories & Recipes of the Great Depression by Rita Van Amber."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1⁄4 cup flour
• 1 lb venison
• 3 tablespoons bacon fat or 3 tablespoons butter
• 1⁄2 onion, chopped
• 1 garlic clove, minced
• 2 cups canned tomatoes
• 1⁄2 cup green pepper, diced
• 1⁄2 - 1 teaspoon salt (seasoned salt is also good)
• 1⁄4 teaspoon curry powder
• 1⁄2 teaspoon chili powder
• 1 cup raw washed wild rice
• 1 1⁄2 cups water

directions

1. Preheat oven to 350 degrees.
2. Parboil rice with water; boil till almost tender; I'm sure you could also use a prepared wild rice mix.
3. Dredge venison in flour and brown in a heavy skillet with the bacon fat or butter and chopped onion.
4. Place the venison, rice, garlic, tomatoes and seasonings to a 3 qt baking pan and bake for 1 hour.