Canned Venison And Wild Rice Casserole Recipes

CANNED VENISON AND WILD RICE CASSEROLE

Canned Venison and Wild Rice Casserole image

This tastes great with the canned venison. You could also use ground but would have to brown it first.

Provided by barbara lentz

Time 55m

Number Of Ingredients 10

Ingredients

4 c cooked wild rice
1 lb canned venison with juice
2 stalk(s) celery chopped
1 large onion chopped
8 oz mushrooms sliced
3 Tbsp oil
1 can(s) cream of mushroom soup
1/2 c beef stock
1 tsp garlic salt
1/2 c fresh sage chopped

Steps:

1. Preheat oven 350 degrees
2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

WILD RICE AND VENISON CASSEROLE

Wild Rice and Venison Casserole image

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.

Provided by Aunt Paula

Categories Deer

Time 1h20m

Yield 3 quarts

Number Of Ingredients 9

Ingredients

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

Steps:

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.

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