Chippewa Buffalo & Wild Rice Casserole
Created by dienia b on April 12, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 60m
- Recipe #18460
Ingredients
- 2 pounds ground buffalo
- 1/2 pound ground pork
- 1 pound mushrooms, sliced
- 1 cup chopped (8 ounces) yellow onion
- 1/4 cup cornmeal
- 1/2 cup heavy cream
- 2 cans (10 ounce) chicken broth
- 2 cups dry (29 ounces) wild rice (cooked & drained)
- Dried oregano (1 pinch)
- Dried marjoram (1 pinch)
- Dried thyme (1 pinch)
- 1/4 teaspoon black pepper
- Tabasco, to taste
- Garnish
- 1/2 cup chopped pecans
How to Make
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Step 1: Preheat oven to 350.
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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.
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Step 3: Saute mushrooms and onions in the fat and return buffalo and pork meat
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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.
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Step 5: Add the cooked rice, herbs and seasonings.
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Step 6: Transfer to 2 qt. casserole dish.
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Step 7: Sprinkle with pecans and bake for 40 minutes until hot and bubbly.
Nutritional Facts
- 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