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Corn And Moose Meat Casserole

native, smoked, venison

2 cup fresh corn kernels or a 14oz
1 can of mexicorn
2 tablespoon wild onions, choppped
1 can cream of celery soup
1/4 lb moose meat, smoked and fine
1 chopped
1 can tomato soup
2 cup potatoes, sliced

Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter. Source: "Indian Cookin'", compiled by Herb Walker, 1977

Yield: 1 recipe

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