3 1/2 pounds shoulder of venision — cut in 2″ squares
2 quarts water
2 yellow onions — peeled and cubed
2 teaspoons salt
1/8 teaspoon black pepper
1 1/2 cups wild rice — washed
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.