4 c. cooked wild rice
2 lbs. chopped venison
3 ribs celery, chopped
1 lg. onion, chopped
1 sm. can mushrooms, sliced & drained
3 tbsp. oil
1 can cream of mushroom soup
1/2 c. beef bouillon
1 tsp. garlic salt
1/2 tsp. sage

Layer the cooked wild rice in a buttered 3 quart casserole. Saute the venison, celery, onion and mushrooms in the oil. Brown the meat well. Blend the soup with the bouillon, garlic salt and sage. Stir the soup mixture into the sauteed venison and vegetables. Spoon this atop the wild rice. Bake, covered, in 350 degree oven for 45 minutes. Serves 6 to 8.