Ingredients:
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2 lb. chopped venison
3 ribs celery, chopped
1 large onion, chopped
1 tsp. garlic salt
4 c. cooked wild rice
1 can cream of mushroom soup
1 can beef broth
1/2 tsp. sage
8 oz. mushroom pieces, drained
3 tbsp. oil |
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Preparation Intructions:
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| Sauté venison, onion, celery and mushrooms in oil, browning the meat well. Blend soup with bouillon, garlic salt and sage. Stir soup mixture into meat. Mix with cooked wild rice. Place in buttered three quart casserole. Bake, covered, 45 minutes at 350 degrees. |
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