Wild Rice and Venison Casserole
Savor the hearty and rustic flavors of a *Wild Rice and Venison Casserole*, a true celebration of comfort food elevated by wholesome, earthy ingredients. This protein-packed dish features tender venison, nutty wild rice, and a medley of sautéed mushrooms, onions, and celery, all brought together in a creamy sauce infused with fresh thyme. Topped with a golden layer of cheddar cheese and crispy breadcrumbs, this casserole is baked to perfection for a satisfying, savory meal. Perfect for weeknight dinners or special occasions, this recipe is a delicious way to highlight lean, gamey venison and nutrient-rich wild rice. Serve it warm with a sprinkle of fresh parsley for a cozy, crowd-pleasing dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound Venison loin or ground venison
- 1 cup Wild rice
- 2.5 cups Beef broth or venison stock
- 3 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 8 ounces Button or cremini mushrooms, sliced
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 0.5 cup Breadcrumbs
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Rinse the wild rice under cold water and drain it well.
In a medium saucepan, combine the wild rice and 2 cups of beef broth or venison stock. Bring to a boil, reduce the heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and has absorbed most of the liquid. Drain any excess liquid and set aside.
While the rice is cooking, heat a large skillet over medium heat. Melt 2 tablespoons of butter, then add the chopped onion and diced celery. Sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Push the vegetables to the side of the skillet. Add the remaining tablespoon of butter and the venison. Cook for 5-7 minutes, breaking apart the meat with a spoon, until browned and fully cooked through.
Stir in the thyme, salt, and black pepper. Add the remaining 1/2 cup of beef broth and simmer for 2 minutes to deglaze the skillet.
Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes, then remove the skillet from the heat.
In a large mixing bowl, combine the cooked wild rice and the venison mixture. Mix gently to distribute evenly.
Transfer the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top, followed by the breadcrumbs.
Bake in the preheated oven for 20 minutes, or until the casserole is heated through and the breadcrumbs are golden brown.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 6698 mg | 291% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 14.7 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 967 mg | 74% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3510 mg | 75% | |
*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.
