Wild Rice Elk Casserole

Prep Time: 15-30 minutes
Cook Time: 1 hour 15 minutes
Servings: 12

Ingredients:

2 cups raw wild rice
4 cups water
2 t salt
2 lbs ground elk
1 lb fresh mushrooms
1/2 cup celery
1 cup chopped onion
1/4 chopped black olives
1/4 cup soy sauce
2 cups sour cream
2 t salt
1/4 t pepper
1/2 cup slivered almonds
parsley sprigs for garnish

Cooking Instructions:

1. Wash wild rice. In covered pan, gently cook wild rice in water with 2 t salt. Drain rice.
2. Brown elk steaks and set aside.
3. Saute mushrooms, celery, and onion in butter for 5 minutes. Combine soy sauce, sour cream, salt and pepper, add cooked rice, elk, and sour cream mixture to the vegetables in the pan.
4. Add almonds, saving a few for garnish. Place in lightly greased 3-quart casserole. Bake at 350 degrees for 1 hour, uncovered. Add water if needed, stir several times. Garnish with almonds and parsley. 12 servings