Ground Venison and Rice Bake

Savory rice and venison cook together in the oven for an effortless main course or hearty side that you can customize to your liking

By author of Timber 2 Table Wild Game Recipes Print Recipe
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I’m a big fan of rice dishes of all sorts. For this one, we cook long-grain Carolina Gold rice from the South Carolina low country with ground venison, diced bacon, and savory canned soups and mushrooms for an easy main course or hearty side dish. 

The rice absorbs the liquid as it bakes, adding flavor.

This makes a great base recipe. Customize it to your liking by adding peppers, onions, cheese, whatever sounds good. From fridge to oven, the prep time is only about 15 minutes, so it’s perfect for those days when time is short. 

Meaty and slightly smoky from the bacon, this hearty rice dish can be served as either a main course or a side dish.

If you can’t find Carolina Gold rice, just use any long-grain white rice. Avoid instant rice because it will overcook in the oven. I used Campbell’s brand soups, but you can use your favorite. 



1 pound ground venison

8 ounces bacon, diced

1 1/2 cups Carolina Gold white rice, or other long-grain white rice

One 10-ounce jar of mushrooms, drained

16 ounces beef broth

1 can French onion soup

1 can beef consomme

4 tablespoons butter, sliced into 8 pats

Cooking Instructions

Cook the diced bacon till crisp. Remove from skillet and set aside. Drain most of the bacon grease. Brown the ground venison in the remaining grease in the skillet. 

Cook the diced bacon till crisp.

Add the uncooked rice to a 9-by-13-inch baking dish.

Add the uncooked rice to a casserole dish.

Pour in the three cans of broth and soup and the mushrooms. Add the ground venison and cooked bacon. Stir well to combine. Dot the top with butter.

Stir in the cooked venison, bacon, soups, and stock, then dot with butter before baking.

Bake, uncovered, at 400 degrees for 45 minutes.

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