Serves: 4
Ingredients
| Amount | Ingredient |
|---|---|
| 2 tablespoon | olive oil |
| ½ cup | chopped onions |
| 1 lb. | ground venison |
| 1 cup | sliced ripe olives |
| 1 cup | uncooked rice |
| ½ cup | Low Sodium V-8 Vegetable Juice |
| 2 | cans (14.5 ounces each) whole tomatoes, broken up |
| 1 cup | grated cheddar cheese |
| ½ cup | sherry wine |
| garlic powder to taste |
How to Prepare
Heat oil in a large skillet and saute onion until tender. Add venison and brown. Add remaining ingredients and mix well. Pour mixture into a large casserole and place in a reheated 350° F. oven . Bake for 1 to 1¼ hours