Italian Venison Rice Loaf






1 lb Ground venison, browned and drained

1/2 cup Bread Crumbs (I use Contadina)

1/4 cup Green Bell Pepper, chopped

1/4 cup Onion, chopped

1 1/2 can Tomato Sauce

2 1/2 cup Cooked Rice

1/2 cup Grated Cheddar Cheese

Pinch of Fennel Seed

Salt and pepper to taste



In a medium mixing bowl combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce, blend well. Place mixture in a medium casserole dish. Mix rice, cheese, salt, pepper, fennel seed and 1 can tomato sauce; place mixture on top of venison mixture and spread other half can of tomato sauce over top. Bake at 375F for about 35 minutes.


Serves 6



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