MSU Extension White-Tailed Deer Management

Venison and Rice Casserole

October 1, 2017

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

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Ingredients

• Vegetable oil
• margarine or non-stick cooking spray
• 2 pounds ground venison
• Pepper and salt
• if desired
• 2 cups celery
• diced
• 2 cups onion
• diced
• 1 green pepper
• chopped
• 1 can (10.5 ounces) mushroom soup
• 1 can (10.5 ounces) chicken rice soup
• 1 cup uncooked rice

Instructions

Brown venison in a little oil, margarine or non-stick cooking spray in large frying pan. Add salt (if desired), pepper, celery, onion and green pepper, and heat thoroughly. Combine remaining ingredients and pour over meat and vegetables. Simmer for 1 hour at 300 degrees F and internal temperature of the casserole is at least 165 degrees F.