Serves: 5
Total Calories: 435
Cook rice as directed on package. Rinse and drain water chestnuts and set aside. Slit skin on deer sausage and crumble into skillet. Brown, stirring frequently.
Remove meat and sauté onion and celery in drippings. Add mushrooms, almonds, water chestnuts, soup, hot water, cooked rice, and cooked sausage. Mix all together and place in a lightly greased 1 1/2-quart casserole. Cover and cook for 45 minutes to 1 hour at 350°.
This Venison Sausage and Rice Supreme recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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