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Ingredients
- 1 1/2 pounds venison or other big game meat, ground or cubed
- 1 medium onion chopped fine
- 2 ribs celery chopped
- 1/8 cup oil
- 1/2 cup raw rice
- 1 can (10-3/4 oz) cream of chicken soup
- 1 can (10-3/4 oz) cream of mushroom soup
- 1 can sliced mushrooms, drained and rinsed
- 4 tsp soy sauce
- 1 cup peas
- 1 cup water
- 1/2 cup dry red wine
Directions:
Heat oil in Dutch oven and brown venison thoroughly on all sides. Add onion and celery while cooking. Drain off any remaining grease. In a bowl, mix together the rice, soups, mushrooms and soy sauce, then add to Dutch oven. Add peas, water, wine and simmer for 1 to 1 1/2 hours. Serve hot with fresh biscuits.
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