Hunter's Hot Dish

1 c. wild rice, cooked.
1 lb venison, cubed and browned, or 1 lb. partridge cubed and browned, or 1 lb. duck, baked
and browned (you may also use any poultry or ground meat)
2 beef bouillon cubes for venison or duck, or two chicken bouillon cubes for partridge
3 T. water
1 onion, diced
1/2 c. carrot, diced
1/2 c. frozen green peas, uncooked
1 - 10 oz can cream of mushroom soup
1/4 t. garlic powder, or 2 cloves fresh garlic, minced
1/4 t. black pepper
1/2 c celery, diced
1/2 c. water
1 - 3 oz. can diced mushrooms
1/4 t. celery salt

Blanch onion, celery and carrots in 1/2 c. water. Then combine all ingredients in a covered casserole dish. Mixture should be creamy. If it is too dry, add 1/3 c. water. Bake at 325 degrees for 35-40 minutes.