Venison Hamburger Rice Pie
Yield
5 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
venison
browned, and drained |
|
| ½ | cup |
bread crumbs
|
|
| ¼ | cup |
green bell peppers
|
|
| ¼ | cup |
onions
chopped |
|
| 1 ½ | cans |
tomato sauce
|
*
|
| 2 ½ | cups |
rice
cooked |
|
| ½ | cup |
cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
venison
browned, and drained |
|
| 118 | ml |
bread crumbs
|
|
| 59 | ml |
green bell peppers
|
|
| 59 | ml |
onions
chopped |
|
| 1.5 | cans |
tomato sauce
|
*
|
| 591 | ml |
rice
cooked |
|
| 118 | ml |
cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine venison, bread crumbs, green pepper, onion and ½ can tomato sauce in large pie shell.
Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top.
Bake in pie pan at 375℉ (190℃) for about 35 minutes.
