Venison and Wild Rice Casserole
Savor the rich, earthy flavors of this comforting Venison and Wild Rice Casserole, a hearty dish perfect for dinner or special gatherings. This recipe combines tender venison—either ground or in loin form—with nutty wild rice, colorful vegetables, and creamy sour cream, creating a satisfying and rustic meal. Infused with savory chicken or beef broth and seasoned with fresh thyme, garlic, and black pepper, every bite is a celebration of homestyle cooking. Topped with melted cheese and optional golden breadcrumbs, this oven-baked casserole boasts a perfect balance of textures and flavors. Ready in just over an hour, it’s the ultimate one-dish solution for cozy, flavor-packed dining. Perfect for hunters, wild game enthusiasts, and anyone seeking a unique casserole version to elevate their dinner table.
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Recipe Information
Ingredients
- 1 pound Venison loin or ground venison
- 1 cup Wild rice
- 2.5 cups Chicken or beef broth
- 2 tablespoons Butter
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 large Carrot, diced
- 2 Celery stalks, diced
- 8 ounces Mushrooms, sliced
- 1 cup Sour cream
- 1 cup Shredded cheese (cheddar or mozzarella)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Breadcrumbs (optional for topping)
Instructions
Preheat the oven to 350°F (175°C).
Rinse the wild rice under cold water and drain.
In a medium saucepan, combine the wild rice and broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
While the rice cooks, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the venison and cook until browned and fully cooked, breaking it apart with a spatula. Transfer the venison to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion, minced garlic, carrot, celery, and mushrooms. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
Stir the cooked venison into the vegetable mixture. Add the thyme, salt, and black pepper. Mix well and remove from heat.
In a large mixing bowl, combine the cooked wild rice, venison mixture, sour cream, and shredded cheese. Mix until evenly incorporated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out into an even layer.
If using breadcrumbs, sprinkle them evenly over the top of the casserole.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until heated through and the top is golden brown.
Let the casserole rest for 5 minutes before serving. Garnish with extra fresh thyme if desired.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 6336 mg | 275% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 35.6 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1341 mg | 103% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3825 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
