Venison Pie

• 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.

Yields 6 servings.