Venison Pileau

• 4 c. cooked boneless venison
• 1/4 lb. bacon, crumbled and fried
• 2 c. long grain rice
• 3 (14 1/2 oz.) cans clear beef broth
• 2 medium onions, chopped
• 2 oz. fresh mushrooms, chopped
• instant coffee to darken rice (if desired) or Kitchen Bouquet
• salt and pepper to taste

1. Fry bacon; drain off 3/4 of fat. Add onions and mushrooms; saute until done. Add venison and enough broth to cook; add salt and pepper. When meat is done, drain broth into large measuring cup. You will need 4 cups rice. If there is not enough, add more broth to make 4 cups (do not add water).
2. Put liquid back into pot; add instant coffee or Kitchen Bouquet; bring to boil. Add rice and let boil over medium heat for 7 minutes. Lower heat and cover until rice is done, about 20 minutes. Makes 10 to 12 servings.

bacon, long grain rice, clear beef, onions, fresh mushrooms, coffee, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996231 (may not work)