Venison And Wild Rice Casserole
serves 5
Ingredients
375ml/13fl oz cream of mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup and the mushrooms in a large casserole dish.
• Rinse the rice in cold water a few times, drain and add to the casserole dish. Spread the venison chops out in the sauce. Season with salt and pepper, and arrange the onions on top, then the bacon.
• Cover and bake in the oven for 1–11/2 hours until the meat and rice are soft and cooked. Serve hot.
serves 5
Ingredients
375ml/13fl oz cream of mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup and the mushrooms in a large casserole dish.
• Rinse the rice in cold water a few times, drain and add to the casserole dish. Spread the venison chops out in the sauce. Season with salt and pepper, and arrange the onions on top, then the bacon.
• Cover and bake in the oven for 1–11/2 hours until the meat and rice are soft and cooked. Serve hot.
No comments:
Post a Comment