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Wild Rice Venison Casserole

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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.”
READY IN:
1hr 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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