OK, so; the big wild game column is on its’ way, but the rice side dish is the prelude. Usually I steer clear of canned soups, but in this recipe, it makes an outstanding rice dish, that goes in the oven. The only thing that has ever deterred me in any fashion with this recipe is the fact that it doesn’t double extremely well. If you do need more of the rice dish than what one recipe makes, be sure and give yourself plenty of time to get the double batch done.
I have always felt wild game was accompanied nicely with not only a ‘wild’ rice dish but also with dressings full of sage, sausage, fruit and nuts. I am not a ‘huge’ fan of venison, but I grew up on dishes of smothered rabbit and squirrel. It was quite funny one Thanksgiving, when I procured fresh rabbit for my mother, Betty. We didn’t eat it for the big dinner, but I did serve it a couple days later. The rabbit was farm raised and I had never seen such a huge bunnie! The other fun part was the fact that I didn’t have a recipe for smothered rabbit, in fact I had never made it before. Like many of you I went back in my memory to watching my mother and grandmother preparing it in the kitchen. Basically I took off from there. The only difference was the fact I like a little dry sherry or white wine in my smothered rabbit. It enhances the onions and mushrooms that go inside my reduction sauce. Mom never cooked it all the way on top of the stove, it was only a good browning, and then with the meat removed I deglazed the skillet and moved forward with a wine or sherry based cream sauce.
If we can get the temperature to drop a little more all of us will feel like a rice dish and wild game.
Bouncing back to the wild rice dish. Do remember you can always prepare your own ‘soup base’ for this recipe and not use the store bought. Rice could also be made the day before the dinner and simply reheated just before the meal. The butter amount could also be altered if the richness is not to your liking.
A regular steak or pork chop would suit the rice nicely. Throw in soft hot rolls and a delicious salad and the meal is complete. I could even handle the recipe with a chicken or fish main entree. If it’s fall . reach for a pumpkin or gingerbread parfait, for an easy yet delicious dessert. Pumpkin pie is one of the easiest pies out there, give that a try too.
I’m thinking about November presently. Thanksgiving is my favorite holiday and it will be the first without my dad at the table. He loved my holiday dinners, and cooking for him was one of my greatest joys. I knew if my dishes impressed his palate they would be a success.
Time to wrap up the column and complete a few things before bed. Have a dandy weekend, and productive week. Simply Yours, The Covered Dish.
Wild Rice Casserole
½ cup long grain rice, rinsed
½ cup wild rice, rinsed
1 can beef broth soup, 11.5 ounces
1 can French onion soup, 11.5 ounces
1 stick of butter
8 ounces mushroom pieces
Preheat oven to 350 degrees
Bake in greased 2 quart baking dish with a lid, covered for one hour, stirring after 30 minutes. Serves
4-6 persons.
Our first year of marriage we enjoyed this on Christmas Day, with small sauteed Brussel sprouts and steaks. We shared the meal with George and Sharon Short, at their first home in Platte City, Missouri. Wish we could do that day over again!
