- 4 cups cooked wild rice
- 2 lbs chopped venison
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 tbsp vegetable oil
- 1 can (10-3/4oz) cream of celery soup
- 1/2 cup beef broth
- 1 tsp garlic salt
- 1/2 tsp sage
- Heat oven to 250 degrees F. Layer cooked rice in buttered 3 qt casserole.
- Sauté venison, celery and onion in oil, browning meat well.
- Blend the soup with beef broth, garlic salt and sage. Stir soup mixture into sautéed venison and vegetables. Spoon on top of wild rice and bake, covered, for 45 minutes.