Ingredients
- 3 1/2 shoulder of venision in (cut)
- 2 squares
- 2 onions (yellow peeled)
- 1,900 ml water
- 180 gr wild rice washed
- 6 gr salt
- 1 gr black pepper
Place the Venision, water and onions in a large, heavy kettle and simmer, uncovered for 3 hours or until venision is tender. Mix in the salt, pepper and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer, uncovered for about 20 minutes more or until rice is tender and most the liquid is absorbed.
