Wild Rice Venison Casserole |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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. 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.
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