1 pound ground venison
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 1/2 teaspoons salt, divided
1/8 teaspoon oregano
1/8 teaspoon pepper
2 (8 ounce) cans tomato sauce, divided
1 1/3 cups quick-cooking rice
1 cup water
1 cup shredded Cheddar cheese, divided
Combine venison, crumbs, onion, bell pepper, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce. Mix well and pat firmly in bottom and on sides of a 9-inch pie plate, fluting edges.
Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/2 teaspoon salt. Pour over meat mixture.
Cover with foil and bake at 350 degrees F for 25 minutes.
Remove foil; add cheese and bake 15 minutes more.
Cut into wedges.
Yield: 6 servings