Preparation / Directions:
*slice and chop venison into 1/4-inch pieces
Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain.
Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream.
Tip: Casserole also can be used as filling for flour tortillas.
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