Venison And Wild Rice Casserole Recipes

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VENISON AND WILD RICE CASSEROLE



Venison and Wild Rice Casserole image

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

1/2 lb venison (cubed)
1/2 cup green pepper
1/2 cup celery (finely diced)
1 garlic clove (minced)
3 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon curry powder (optional)
1 cup raw wild rice
1/2 cup onion (finely diced)
2 cups canned tomatoes
2 tablespoons flour
1 1/4 cups water
1 1/2 teaspoons seasoning salt

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

WILD RICE AND VENISON CASSEROLE



Wild Rice and Venison Casserole image

This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.

Provided by Aunt Paula

Categories     Deer

Time 1h20m

Yield 3 quarts

Number Of Ingredients 9

1 lb ground venison
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sliced celery
1 cup sliced mushrooms
1 cup water
1 chopped onion
3 tablespoons soy sauce

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.

WILD RICE CASSEROLE RECIPE BY TASTY



Wild Rice Casserole Recipe by Tasty image

Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour
2 cups chicken stock
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken, cooked
4 cups wild rice medley, cooked
¼ cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
  • Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
  • Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
  • Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
  • Top with the parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams

WILD RICE VENISON STEW



Wild Rice Venison Stew image

"With three hunters in the family and plenty of wild rice on hand, this hearty stew is a 'must' at our house," says Darla Haseltine of Wyoming, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon pepper
1-1/2 pounds venison, cut into 1-inch cubes
2 tablespoons canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 teaspoon beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4-inch pieces
1/3 cup uncooked wild rice

Steps:

  • In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in batches in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 362mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

VENISON AND WILD RICE STUFFED ACORN SQUASH



Venison and Wild Rice Stuffed Acorn Squash image

These acorn squash are stuffed with great Northwoods flavors!

Provided by Aaron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h10m

Yield 4

Number Of Ingredients 10

⅓ cup wild rice
2 ⅔ cups water
1 acorn squash, halved and seeded
⅓ cup cranberries
½ pound ground venison
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 pinch Salt and pepper to taste
¼ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
  • Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
  • Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
  • Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
  • Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 51.6 g, Cholesterol 70.2 mg, Fat 13.1 g, Fiber 3.4 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 113.5 mg, Sugar 30.2 g

WILD VENISON CASSEROLE.



Wild Venison Casserole. image

Venison marinated in red wine and olive oil and slow-cooked with Black Beluga Lentils.

Provided by donahilaria

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • The day before, mix together the marinade ingredients and add the cubed venison to the mixture. Leave this, covered, in the fridge overnight.
  • The next day, fry the onions in a little olive oil, add the marinated venison chunks bit by bit and fry until they have changed colour. Transfer these to a casserole dish and add the marinade. Lower the heat to allow the meat to cook very slowly. Meanwhile . . .
  • Wash the Beluga lentils in cold water then put them in a saucepan and add water just to cover them. Cook them until they are almost soft. Drain them, reserving the liquid they have cooked in as you may need to add some to the casserole if it looks a little dry at any time during its hour of slow cooking.
  • Add the carrot chunks to the casserole.
  • Put the lid on the casserole and transfer to a cool oven - Electricity: 140 deg.C, Fan oven: 120 deg.C, Gas 1 - for about one hour, or until the carrots and meat are tender. Check on the casserole at half time and if the liquid seems low, add some of the water the lentils were cooked in.
  • The casserole should be quite rich when cooked, so serve with a plainly cooked green vegetable and rice or potatoes.

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