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1 1/2 lbs. venison
1 onion
1 c. celery
3 tbsp. lard or drippings
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. soy sauce
2/3 c. regular rice
4 oz. water chestnuts
4 oz. can mushrooms


Cook venison, onion, celery in lard or drippings. Pour off drippings. Add salt, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to make 2 cups. Cook. Combine and add to meat mixture. Cover and bake, for an hour or until rice is done at 350 degrees. Serves about 8.

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