1 lb. ground venison
3 c. cooked wild rice
1 c. sliced celery
1 c. chopped onion
1 can cream of mushroom soup
1/2 lb. sliced fresh mushrooms
1 c. beef broth

Brown venison in skillet. Add celery, onion, broth and simmer until onions are tender. Mix all ingredients. Place in 3 quart casserole. Cover and bake at 350 degrees for 1 hour. Serves 4-6.