Canned Venison And Wild Rice Casserole Food

EASY CANNED VENISON

Steps:

• Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
• Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
• Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

HUNTER'S VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.

WILD RICE AND VENISON CASSEROLE

Steps:

• Brown venison in skillet.
• Add rest of ingredients and mix well.
• Pour into 2 1/2 or 3 quart casserole dish, cover.
• Bake in 350° oven for 30 mins.
• Uncover and bake for 30 more mins.

VENISON AND WILD RICE CASSEROLE

Steps:

• Dredge venison cubes in flour.
• Brown in butter over medium to low heat.
• Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
• Add remaining ingredients except rice.
• Bring to boil.
• Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
• Cover and bake at 350 degrees about 1 hour, stirring twice while baking.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
• Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
• Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
• Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
• Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.