Venison Casserole

This casserole is marvelous! I usually double the recipe and make 2 so that I can freeze one for the next week's menu.  
Servings: 10 yield(s)
  • 8 cup brown rice (precooked)
  • 2 lb venison or beef roast (precooked)
  • 1 cabbage (chopped)
  • onion (chopped)
  • 1 cup cheddar cheese (shredded)
  • 1/8 cup soy sauce (non-gmo)
  • 3 tbsp balsamic vinegar
  • 1 cup greek yogurt
  • salt and pepper to taste
  1. Precook the rice and the roast. I prefer slow-cooking the roast in broth in a crock pot. Cool and shred the meat.
  2. Saute the cabbage and onion in butter until semi-tender.
  3. Mix all ingredients together and pour into a 9x13 inch cake pan. Bake at 375 degrees for 45 minutes or until bubbling and slightly brown on top.
  4. Serve with salad or a side of green beans.