4 c. cooked wild rice (about 1 cup raw)
2 lbs. chopped venison
3 stalks celery, chopped
1 lg. onion, chopped
8 oz. can mushroom pieces, drained
3 tbsp. oil
1 can cream of mushroom soup
1/2 c. beef bouillon
1 tsp. garlic salt
1 tsp. sage

Layer the cooked wild rice in a buttered 3 quart casserole dish. Saute the venison, celery, onion and mushrooms in the oil, browning 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, 45 minutes at 350 degrees. Serves 6 to 8.