Venison and Wild Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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For the hunters out there. Ingredients:
1/2 lb venison (cubed) |
1/2 cup green pepper |
1/2 cup celery (finely diced) |
1 garlic clove (minced) |
3 tablespoons butter |
1/2 teaspoon chili powder |
1/4 teaspoon curry powder (optional) |
1 cup raw wild rice |
1/2 cup onion (finely diced) |
2 cups canned tomatoes |
2 tablespoons flour |
1 1/4 cups water |
1 1/2 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.
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