Rep. Rick Nolan's recipe for his "Ranger's Hunting Camp Hotdish" can be found in full here -- along with the "legend" behind it.
Deep in the piney woods of Crow Wing County, near where the Big Pine and Little Pine Rivers meet, lies a hunting camp known only to Congressman Rick Nolan, his ancestors, and his descendents. On the Opening Day of Deer Season -- a Nolan family national holiday -- the hunters gather, as they have for more than a century, to prepare and enjoy a hotdish so darn good they swear every forkful adds a day to their lives. Kinda like fishing, if you know what we mean.
- 1 pound mild Italian sausage
- 1 strip thick cut bacon (chopped and cooked by Rick)
- 2 skinless, boneless chicken breast halves, chopped
- 1 Mary's Garden Onion
- 1 cup of Nolan's Wild Rice - picked by Rick
- 2 cups organic chicken broth
- 1 package of wild mushrooms
- 1 cup of chopped celery
- 6 oz. package of slivered almonds
- 3 cloves garlic, crushed
- 1 (10.75 oz.) can of Minnesota's favorite cream of mushroom soup
- 1 (10.75 oz.) can of Minnesota's favorite cream of chicken soup
1. In large skillet combine the sausage, chicken, mushrooms, onion, garlic, cloves and celery. Sauté over medium heat until sausage and chicken are browned and veggies are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
2. Cook and chop the bacon. Drain and add to mixture.
3. Cover the cook the wild rice in 2 cups organic chicken broth.
4. Preheat oven to 350 degrees F.
5. Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, sautéed mushrooms and wild rice. Mix well and spoon mixture into a lightly greased 9 x 13 inch baking dish. Sprinkle with almonds.
6. Cover dish and put back in preheated oven for 1.5 hours, or until cooked through. Uncover to crisp the almonds last 5 minutes or so.