CANNED VENISON AND WILD RICE CASSEROLE
This tastes great with the canned venison. You could also use ground but would have to brown it first.
Provided by barbara lentz
Categories Casseroles
Time 55m
Number Of Ingredients 10
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,
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