1 1/2 lbs. ground venison
Salt & pepper
2 (or more if needed) soup cans water
1/2-3/4 c. wild rice (that's been soaked)
1 can sliced water chestnuts
1 tbsp. soy sauce
1 onion, chopped
1 can cream of mushroom soup
1/2 c. uncooked long grain rice
1 (4 oz.) can mushrooms
1 c. sliced celery

Brown venison, add onion, salt and pepper. Add other ingredients; mix and place in heavy casserole. Cover and bake for 1 1/2 hours at 350 degrees. Add more liquid if necessary.