Best Wild Venison Casserole Recipes

WILD RICE AND VENISON CASSEROLE

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.

VENISON AND WILD RICE CASSEROLE

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.

CANNED VENISON AND WILD RICE CASSEROLE

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,

WILD RICE AND VENISON CASSEROLE

Steps:

• 1. Brown venison in a heavy skillet.
• 2. Add the remaining ingredients and mix well.
• 3. Pour into a 2 1/2 or 3 quart casserole dish.
• 4. Bake, covered at 350 degrees for 30 minutes.
• 5. Uncover, and bake an additional 30 minutes.

HILARY'S WILD VENISON CASSEROLE

Steps:

• Place the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.
• Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid.
• Bake in the preheated oven until the venison is very tender, about 1 hour.

WILD VENISON CASSEROLE.

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.