Best 7 Canned Venison And Wild Rice Casserole Recipes
Indulge in a hearty and flavorful culinary journey with our delightful collection of canned venison and wild rice casserole recipes. These recipes are not only easy to make but also packed with wholesome ingredients that provide a satisfying and nutritious meal. From the classic combination of venison, wild rice, and creamy sauce to innovative variations featuring vegetables, herbs, and spices, our recipes cater to diverse taste preferences. Whether you're a seasoned cook or a beginner looking for a comforting dish, our curated selection offers something for everyone. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds tantalized and your dinner table buzzing with joy.
**Recipes Included:**
1. **Classic Canned Venison and Wild Rice Casserole:** Experience the timeless flavors of venison and wild rice harmoniously blended in a creamy sauce. This traditional recipe is a crowd-pleaser, offering a comforting and hearty meal that evokes memories of cozy family gatherings.
2. **Canned Venison and Wild Rice Casserole with Vegetables:** Elevate your casserole with an array of colorful vegetables. This recipe incorporates crisp carrots, tender celery, and succulent mushrooms, adding a nutritional boost and vibrant flavor to the dish.
3. **Canned Venison and Wild Rice Casserole with Herbs and Spices:** Embark on a culinary adventure with this aromatic casserole. A medley of fragrant herbs, such as rosemary, thyme, and sage, along with a touch of paprika and garlic powder, transforms this dish into a symphony of flavors that will captivate your senses.
4. **Canned Venison and Wild Rice Casserole with Cheese:** Indulge in a cheesy delight with this irresistible recipe. A generous helping of melted cheddar cheese adds a gooey and flavorful layer, creating a dish that is both satisfying and indulgent.
5. **Canned Venison and Wild Rice Casserole with Sour Cream and Chives:** Experience a refreshing twist on the classic casserole. Tangy sour cream and fresh chives bring a delightful balance of flavors, creating a dish that is light yet satisfying.
6. **Canned Venison and Wild Rice Casserole with Apples and Cranberries:** Embark on a culinary journey that celebrates the flavors of fall. Sweet apples and tart cranberries add a festive touch to this casserole, making it a perfect dish for holiday gatherings.
7. **Canned Venison and Wild Rice Casserole with Sweet Potatoes:** Discover a harmonious blend of sweet and savory flavors in this unique casserole. Roasted sweet potatoes add a touch of natural sweetness, complementing the rich venison and wild rice.
CHICKEN AND WILD RICE CASSEROLE
My mother made a great chicken and rice casserole using the classic canned cream of mushroom soup. In my take on her recipe, I replace the canned soup with fresh ingredients. The result is a little more nutritious and just as delicious as the one I ate as a kid.
Provided by Catherine McCord
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
- Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
- Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
- Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
- Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.
WILD RICE AND VENISON CASSEROLE
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Casseroles
Time 1h
Number Of Ingredients 9
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.
CANNED VENISON AND WILD RICE CASSEROLE
This tastes great with the canned venison. You could also use ground but would have to brown it first.
Provided by barbara lentz
Categories Casseroles
Time 55m
Number Of Ingredients 10
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,
VENISON AND WILD RICE CASSEROLE
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
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
CHICKEN AND WILD RICE BAKE
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
HUNTER'S VENISON CASSEROLE
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Provided by stef k
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
- Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
- Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
- Bake, uncovered, in preheated oven until set, about 20 minutes.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g
WILD RICE AND VENISON CASSEROLE
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
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If you can, try to use fresh vegetables, herbs, and spices whenever possible.
- Don't Overcook the Meat: Venison is a lean meat, so it's important not to overcook it. Overcooked venison will be tough and dry. Cook it until it's just cooked through, or to an internal temperature of 145 degrees Fahrenheit.
- Use a Variety of Vegetables: This recipe calls for a variety of vegetables, but you can use any vegetables that you like. Some good options include carrots, celery, onions, potatoes, and mushrooms.
- Season to Taste: Don't be afraid to season the casserole to taste. Add salt, pepper, and other spices until it tastes just the way you like it.
Conclusion:
This canned venison and wild rice casserole is a hearty and flavorful dish that is perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. So next time you have some canned venison on hand, give this recipe a try. You won't be disappointed!
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