Recipe from Al. Franken’s website
A Nolan family tradition for generations, this rich marriage of wild ground venison, home harvested Minnesota wild rice, organic garden veggies, applewood smoked bacon and forest mushrooms accompanies tall stories spun around roaring camp fires on cold fall nights among the deep tall pines of Crow Wing County.
The Legendary Ingredients
One pound Minnesota venison, harvested and processed by Rick
Two cups Minnesota wild rice, hand picked by Rick
One tablespoon maple syrup – tapped and boiled on the Nolan farm
One-half cup of Rick’s Private Stock sherry
Chopped Thielen Famous Smoked Bacon to taste
One cup or more Land O’Lakes cream
Three or four cans of every Minnesota mom’s favorite cream of mushroom soup – hand opened by Rick
One organic Minnesota onion from Mary’s garden
Chopped Minnesota forest mushrooms to taste
Chopped organic celery to taste
Four cups farm fresh organic chicken stock
Celery salt, lots of fresh cracked pepper and salt al gusto
The Secret Recipe
In a pan, brown a pound of Nolan’s wild ground venison. Rinse in a colander to remove venison fat and set aside. Then brown a couple of pieces of minced smoked bacon with a tablespoon or two of Nolan’s real maple syrup, salt & pepper.
Use same seasoned pan to sauté Mary’s garden onion, Minnesota forest mushrooms and celery in plenty of butter until just barely tender.
In separate pot, boil 2 cups of Nolan’s wild rice in chicken stock until it is al Dante. Drain out extra stock.
Combine cooked wild rice (may not need to add all the rice), meats, and veggies with lots of cream of mushroom soup (keep 3 or 4 cans on hand), at least a cup of cream, 1/2 cup sherry, celery salt, lots of fresh cracked pepper and salt al gusto.
Scoop into your favorite Hot Dish dish and refrigerate over night.
Heat next day in oven.
Carefully wrap the Hot Dish in old issues of The Brainerd Dispatch and deliver to hungry hunters.