Chippewa Buffalo & Wild Rice Casserole
Recipe: #18460
April 12, 2015
Categories: Casseroles, Game, Buffalo, Native American, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Wild Rice, more
"Jim Horn ms buffalo specialty meats and sausage, adapted for my use"
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (386.8 g)
- Calories 621.8
- Total Fat - 11.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 79.1 mg
- Sodium - 836.7 mg
- Total Carbohydrate - 86.1 g
- Dietary Fiber - 9.9 g
- Sugars - 6.1 g
- Protein - 45.9 g
- Calcium - 104.4 mg
- Iron - 4.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350.
Step 2
Saute the buffalo and pork meats until all the fat has cooked out into the pan. Remove meat and break into small pieces. Set aside and keep warm.
Step 3
Saute mushrooms and onions in the fat and return buffalo and pork meat
Step 4
Put cornmeal and cream into small bowl and mix until there are no lumps. Add to meat and vegetables. Stir, add the chicken broth.
Step 5
Add the cooked rice, herbs and seasonings.
Step 6
Transfer to 2 qt. casserole dish.
Step 7
Sprinkle with pecans and bake for 40 minutes until hot and bubbly.
Tips
No special items needed.
1 Reviews
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