RICE AND VENISON CASSEROLE
RICE AND VENISON CASSEROLE
1 pound ground venison
½ cup chopped onion
½ cup chopped celery
½ cup sliced mushrooms
1 clove garlic, minced
1 cup raw rice
1 can (10 ¾ ounces) cream of mushroom soup
1 can (10 ¾ ounces) consommé
1 can water
1 cup sour cream
1 tablespoon margarine
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
Brown venison in skilled and place in three-quart casserole. Sauté onion, celery, mushrooms, and garlic. Add to casserole. Melt margarine in skillet and brown rice. Add rice and remaining ingredients to casserole. Stir and blend well. Bake uncovered at 350 degrees for one hour or until rice is tender. Stir occasionally. Six to eight servings.
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