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Slow Cooker Elk Casserole

Slow Cooker Casserole

1 1/2 pounds ground or cubed elk meat
1 medium onion chopped fine
2 ribs celery, chopped   
1/8 cup oil   
1/2 cup raw rice   
1 can cream of chicken soup   
1 can cream of mushroom soup
1 pound sliced fresh mushrooms
1/4 cup soy sauce
1 cup peas
1 cup water
1/2 cup dry red wine

Heat oil in Dutch oven and brown elk thoroughly on all sides. Add onion and celery while cooking. Drain off any remaining grease. In a bowl, mix together the rice, soups, mushrooms, and soy sauce, then add to Dutch oven. Add peas, water, and wine and simmer for 1 to 1 1/2 hours. Serve with hot fresh biscuits.

Cooking with Elk. Minnesota Elk Breeders Association / Minnesota Grown, p. 5.

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