serves 5
ingredients
375ml/13fl oz cream of
mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup
and the mushrooms in a large
casserole dish.
• Rinse the rice in cold water a few
times, drain and add to the
casserole dish. Spread the venison
chops out in the sauce. Season
with salt and pepper, and arrange
the onions on top, then the bacon.
• Cover and bake in the oven for
1–11⁄2 hours until the meat and rice
are soft and cooked. Serve hot.
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