Venison Wild Rice Casserole

Contributed by Von Meyer of Foley, MN

Ingredients:

2 lb. venison, chopped
3 ribs celery, chopped
1 large onion, chopped
1 tsp. garlic salt
4 c. cooked wild rice
1 can cream of mushroom soup
1 3/4 c. beef broth
1/2 tsp. dried sage
8 oz. can mushroom pieces, drained
3 tbsp. oil

Instructions:

Saute venison, celery, onion, and mushrooms in oil, browning the meat well. Blend soup with broth, garlic salt, and sage. Stir soup mixture into meat. Mix with cooked wild rice. Salt and pepper to taste. Place in greased three-quart casserole. Bake covered for 45 minutes at 350 degrees. Serves 6-8.