Ingredients for Venison And Wild Rice Casserole
- 1 1/2 lbs cubed venison
- Not used in recipe
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 tablespoons butter
- Not used in recipe
- Not used in recipe
- 1 cup raw wild rice, well washed
- 1 medium onion, chopped
- Not used in recipe
- 1/2 cup all-purpose flour
- Not explicitly used; 1 cup beef broth is used as liquid.
- Not used in recipe; 1/2 teaspoon plain salt and 1/4 teaspoon black pepper are used instead.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup chopped carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
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How to Make Venison And Wild Rice Casserole
- Dredge 1.5 lbs of cubed venison in 1/2 cup all-purpose flour seasoned with salt and pepper.
- Brown the venison in 2 tablespoons of butter over medium-low heat in a large oven-safe skillet or Dutch oven. Cook until browned on all sides, about 8-10 minutes.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Continue cooking for about 5 minutes, stirring frequently, until softened.
- Stir in 1 cup beef broth, 1/2 cup chopped celery, 1/2 cup chopped carrots, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a simmer.
- Add 1 cup of well-washed wild rice to the skillet. Pour the entire contents into a 2-quart casserole dish.
- Cover the casserole and bake at 350°F (175°C) for 60-75 minutes, or until the rice is tender and the venison is cooked through, stirring twice during baking.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
20g
Carbs
5g
