Prep Time
Cook Time
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.
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.
Pour the meat, onion and pepper mixture into a large mixing bowl. Add remaining ingredients.
Stir well to blend. The mixture will be wet at this point, but the rice will absorb the moisture.
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.
