VENISON AND WILD RICE CASSEROLE
Make and share this Venison and Wild Rice Casserole recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 165.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 47, Sodium 169.7, Carbohydrate 15.2, Fiber 2, Sugar 3.1, Protein 10.6
VENISON AND RICE STICK STIR-FRY
Provided by Nigella Lawson
Categories dinner, project, main course
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion. Mix well, and cover or seal. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
- Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water. Allow to stand and soften for about 5 minutes, then drain well and set aside.
- Heat a wok or large skillet over high heat for 1 to 2 minutes. Remove meat from the marinade, reserving 3 tablespoons of liquid. Add meat to hot pan. Stir rapidly to sear, 1 to 2 minutes. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens. Fry just until vegetables are wilted, about 1 minute.
- Mix reserved marinade with 1 tablespoon water, and add to pan. Stir in the drained rice noodles. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry. Season with 1 tablespoon soy sauce, or to taste. Transfer quickly to two plates, and serve immediately.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 30 grams, Carbohydrate 58 grams, Fat 35 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 5 grams, TransFat 0 grams
CANNED VENISON AND WILD RICE CASSEROLE
This tastes great with the canned venison. You could also use ground but would have to brown it first.
Provided by barbara lentz
Categories Casseroles
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven 350 degrees
- 2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
- 3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
- 4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,
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