This venison casserole recipe with wild rice is a cozy, one-dish meal made with simple ingredients and a creamy homemade sauce. No canned soup needed! It's a hearty alternative to traditional pasta or potato casseroles and a great way to use ground venison.
TL;DR
- One-dish meal: Everything bakes together for an easy, complete dinner
- Make-ahead friendly: Assemble in advance and bake when ready
- Freezer-friendly: Stores and reheats well for leftovers
- No canned soup: Made with a creamy, from-scratch sauce instead of cream of mushroom soup
- Wild rice base: A hearty alternative to pasta or potatoes. Try this elk and wild rice soup next!
- Simple ingredients: Pantry staples and easy-to-find produce
- Great for ground venison: Also works with beef, elk, or other ground meat
Ingredients
This recipe uses simple, approachable ingredients that come together to create a rich, comforting casserole.
- A wild rice blend adds texture and a slightly nutty flavor that pairs well with venison. Cooking it slightly underdone ensures it finishes perfectly in the oven.
- Ground venison keeps the dish lean and flavorful, but ground beef, elk, or other wild game work just as well.
- Mushrooms, celery, carrots, and onion build a classic savory base, while garlic and fresh thyme add depth and a subtle herb flavor.
- Instead of canned soup, a quick homemade sauce is made with butter, flour, stock, and half-and-half, creating a creamy, rich consistency. Worcestershire sauce adds a boost of savory flavor that ties everything together.
See recipe card for quantities.
Equipment
A large skillet is helpful for cooking the components and building the sauce.
A 2½-3 quart casserole dish works best for baking and allows the casserole to cook evenly.
How To Make Venison Casserole with Wild Rice
This hearty venison and rice casserole comes together easily, with rich flavors and cozy comfort in every bite.
- Step 1: Preheat oven to 350°F. Grease a 2½-3 quart casserole dish with butter and set aside.
- Step 2: Rinse the rice in a fine mesh strainer. Cook according to package directions, but reduce the cooking time by 10-15 minutes so the rice is slightly undercooked. Drain well and transfer to a large mixing bowl.
- Step 3: While the rice cooks, heat a large skillet over medium-high heat and add 1 tablespoon butter. Add the ground venison in an even layer and season with salt and pepper. Cook for 4-5 minutes, or until browned on the bottom. Flip, season the other side with salt and pepper, break into small pieces, and cook for another 2-3 minutes, until cooked through. Transfer the venison to the bowl with the rice.
- Step 4: Reduce heat to medium. Add the mushrooms to the skillet and season with salt and pepper. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their liquid and it cooks off. Transfer the mushrooms to the bowl with the venison and rice.
- Step 5: Add the remaining 3 tablespoons butter to the skillet. Once melted, add the celery, carrots, onion, garlic, and thyme. Season with salt and pepper and cook for 3-4 minutes, stirring occasionally, until slightly softened.
- Step 6: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Step 7: Slowly add the stock, half-and-half, and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer and cook for 6-7 minutes, or until the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- Step 8: Pour the sauce and vegetables into the bowl with the rice mixture and stir to combine. Alternatively, you can add the rice, venison, and mushrooms to the skillet, if your skillet is large enough. Transfer the mixture to the prepared casserole dish and spread evenly.
- Step 9: Lightly grease a piece of foil and cover the casserole (greased side down). Bake for 30-35 minutes, then remove the foil and continue baking for 15-20 minutes, until bubbly and golden brown.
- Step 10: Let the casserole rest for 5 minutes before serving. Top with chopped parsley if desired.
Pro Tips
- Undercook the rice slightly so it doesn't become mushy after baking.
- Brown the venison well to build flavor before adding it to the casserole.
- Let the mushrooms cook down fully. This concentrates their flavor and prevents excess moisture.
- If the liquid looks a little thin before baking, that's perfect. It will thicken as it cooks.
Variations
Add cheese: Stir in or top with shredded cheddar, Gruyère, or mozzarella before baking.
Swap the protein: Use ground elk, antelope, or beef.
Make it lighter: Use all milk instead of half-and-half.
Add greens: Stir in spinach or kale before baking for extra veggies.
Storage
Store leftover venison casserole in an airtight container in the refrigerator for up to 4 days.
To freeze, let the casserole cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Reheat in the microwave or in a 350°F oven until warmed through.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs well with a simple green salad with honey mustard dressing or roasted vegetables for a little contrast. It also reheats beautifully, making it perfect for leftovers throughout the week.
Recipe FAQs
Hearty vegetables like mushrooms, carrots, celery, and onions work well in venison casserole, while peas or greens add freshness. For sides, try a simple salad, asparagus, or broccoli to balance the richness.
Yes, but keep in mind that 100% wild rice takes longer to cook and has a firmer texture. A blend is a bit more balanced for casseroles.
Yes, assemble it fully, cover tightly, and freeze. Thaw in the refrigerator overnight before baking.
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Thank you!
Annie
📖 Recipe
Venison Casserole with Wild Rice
Equipment
Ingredients
- 1 ½ cups wild rice blend
- 1 lb ground venison
- salt and pepper, to taste
- 4 tablespoon butter, divided
- 1 lb cremini mushrooms, sliced
- ½ cup celery, diced
- ½ cup carrots, diced
- ½ cup onion, diced
- 2 teaspoon garlic, minced
- 3 tablespoon all-purpose flour
- 2 cups stock (wild game, beef, etc.)
- 1 ¼ cups half and half
- 2 tablespoon Worcestershire sauce
- 1 ½ tablespoon fresh thyme, chopped
- parsley, chopped (optional, for serving)
Instructions
- Preheat oven to 350°F. Grease a 2½-3 quart casserole dish with butter and set aside.
- Rinse the rice in a fine mesh strainer. Cook according to package directions, but reduce the cooking time by 10-15 minutes so the rice is slightly undercooked. Drain well and transfer to a large mixing bowl.
- While the rice cooks, heat a large skillet over medium-high heat and add 1 tablespoon butter. Add the ground venison in an even layer and season with salt and pepper. Cook for 4-5 minutes, or until browned on the bottom. Flip, season the other side with salt and pepper, break into small pieces, and cook for another 2-3 minutes, until cooked through. Transfer the venison to the bowl with the rice.
- Reduce heat to medium. Add the mushrooms to the skillet and season with salt and pepper. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their liquid and it cooks off. Transfer the mushrooms to the bowl with the venison and rice.
- Add the remaining 3 tablespoons butter to the skillet. Once melted, add the celery, carrots, onion, garlic, and thyme. Season with salt and pepper and cook for 3-4 minutes, stirring occasionally, until slightly softened.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly add the stock, half-and-half, and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer and cook for 6-7 minutes, or until the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- Pour the sauce and vegetables into the bowl with the rice mixture and stir to combine. Alternatively, you can add the rice, venison, and mushrooms to the skillet, if your skillet is large enough. Transfer the mixture to the prepared casserole dish and spread evenly.
- Lightly grease a piece of foil and cover the casserole (greased side down). Bake for 30-35 minutes, then remove the foil and continue baking for 15-20 minutes, until bubbly and golden brown.
- Let the casserole rest for 5 minutes before serving. Top with chopped parsley if desired.
Notes
- Cooking the rice slightly underdone ensures it finishes perfectly in the oven.
- Ground venison keeps the dish lean and flavorful, but ground beef, elk, or other wild game work just as well.
- Undercook the rice slightly so it doesn't become mushy after baking.
- Brown the venison well to build flavor before adding it to the casserole.
- Let the mushrooms cook down fully. This concentrates their flavor and prevents excess moisture.
- If the liquid looks a little thin before baking, that's perfect. It will thicken as it cooks.
Annie Weisz says
I love that everything in this is homemade - no canned soup needed! My kids love it so much, they ask for it in their lunches the next day!