Skip to main content
Print Recipe Back to Recipe

Crawfish and Venison Rice Dressing

By Michael Pendley author of Timber 2 Table Wild Game RecipesNovember 27, 2019
Realtree Logo

Prep Time

30M

Cook Time

1H

Serves

7-9

Ingredients

1 1/2 cups uncooked long grain rice

1 pound ground venison

1 pound of crawfish tails thawed

1 can (10.5 ounce) cream of mushroom soup

1 can (10.5 ounce) French onion soup

1 red bell pepper diced

1 small sweet yellow onion diced

4 tablespoons of butter melted

2 teaspoons Cajun seasoning

1 teaspoon salt

1 teaspoon black pepper

2 dashes hot sauce

1/2 teaspoon sage

1/2 teaspoon garlic powder

1 can (14-ounce) chicken broth

 

Cooking Instructions

Start by heating 1 tablespoon of oil in a skillet over medium-high heat. Add the diced onion and pepper.

Start by dicing an onion and a bell pepper.

Sauté until the onions are soft and translucent. Add the ground venison. Season with salt, sage and black pepper. Continue cooking another 5 to 8 minutes until the venison has browned and just cooked through.

Brown the venison with the pepper and onion.

Pour the meat, onion and pepper mixture into a large mixing bowl. Add remaining ingredients.

Mix the ingredients in a large bowl.

Stir well to blend. The mixture will be wet at this point, but the rice will absorb the moisture.

The mixture will be wet before cooking.

Turn out into a buttered 9x13 baking dish. Cover loosely with foil and bake at 350 degrees for 50 minutes. Remove the foil and continue cooking for an additional 10 minutes to crisp the top.  

Bake for 1 hour until the rice has cooked and the top is crisp.