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Venison and Wild Rice Casserole
Our thanks to Patrick McCoy for sharing this recipe.
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~ 1 1/2 lbs ground venison
~ 1 tsp seasoning salt
~ 1 lb fresh mushrooms, sliced
~ 1 medium onion, chopped
~ 1/2 cup chopped celery
~ 2 cloves garlic, minced
~ 2 tbsp oil
~ 1 – 16oz carton sour cream
~ 3 tbsp flour
~ 1 1/2 tsp thyme
~ 1 tsp salt
~ 1/2 tsp black pepper
~ 1/4 tsp cayenne pepper
~ 4 cups cooked wild rice
~ 1/2 cup chopped roasted red peppers
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Place the meat in a skillet and mix in the seasoning salt. Cook until brown. Drain and set aside.
Heat the oil in the same skillet over medium heat then add the mushrooms, onion, celery and garlic.
Stir and cook about 10 minutes or until the veggies are tender.
In a large bowl, add the meat, cooked rice and veggies.
In another bowl mix the sour cream, flour, thyme, salt, pepper and cayenne together.
Add the sour cream mixture and roasted peppers to the meat mixture and combine well.
Spray a casserole dish with non-stick spray and spoon in the stuff.
Bake at 400 degrees for 40 minutes or until hot and bubbly.
Serve and enjoy.
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