Venison pie
Instructions:
1 1/2 teaspoons salt, divided, 1 1/3 cups quick-cooking rice, 1 cup shredded Cheddar cheese, divided, 1 cup water, 1 pound ground venison, 1/2 cup bread crumbs, 1/4 cup chopped bell pepper, 1/4 cup chopped onion, 1/8 teaspoon oregano, 1/8 teaspoon pepper, 2 (8 ounce) cans tomato sauce, divided.
Combine venison, crumbs, onion, bell pepper, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce. Mix well and pat firmly in bottom and on sides of a 9-inch pie plate, fluting edges.Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/2 teaspoon salt. Pour over meat mixture. Cover with foil and bake at 350 degrees F for 25 minutes.Remove foil; add cheese and bake 15 minutes more. Cut into wedges. Enjoy Venison pie!
Combine venison, crumbs, onion, bell pepper, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce. Mix well and pat firmly in bottom and on sides of a 9-inch pie plate, fluting edges.Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/2 teaspoon salt. Pour over meat mixture. Cover with foil and bake at 350 degrees F for 25 minutes.Remove foil; add cheese and bake 15 minutes more. Cut into wedges. Enjoy Venison pie!