1 1/2 lb. venison cubed about 3/4 inches
1 med. to lg. onion, chopped fine
1 c. celery, diced
Butter for browning
1/2 c. uncooked rice
1 can cream of chicken soup
1 can mushroom stems and pieces
1 tsp. soy sauce
Salt and pepper to taste
1 c. peas
1 c. water

Brown venison, onion and celery in butter. Mix together and add rice, canned soups, mushrooms, soy sauce, and seasonings. Place in casserole. Add 1 cup water, peas and 1 cup of water. Bake in a moderate oven until rice and meat are tender.