Venison Mulligan - cooking recipe

Ingredients

1/2 onion, chopped
1/4 c. rice (raw)
2 big potatoes, sliced
1 lb. ground venison
salt and pepper
1 medium can pork and beans
1 large can tomato juice

Preparation

Into a large casserole, put the chopped onion in the bottom of the pan.
Sprinkle the raw rice through the onions.
Slice the potatoes and put on top.
Spread the ground venison on top of the potatoes.
Add salt and pepper.
Pour the pork and beans on top of ground meat.
Pour the tomato juice over all; poke around so it soaks through to onion and rice.
Pop in oven and bake, covered, for about 1 1/2 hours at 350\u00b0.