Chippewa Buffalo & Wild Rice Cassarole

2 lb ground buffalo
1/2 lb ground pork
1 lb mushroom; sliced
1 cup onion; chopped
1/4 cup flour
1/2 cup heavy cream
2 10 oz can chicken broth
2 cup wild rice cooked & drained
1 pinch dried oregano
1 pinch dried marjoram
1 pinch dried thyme
1 Tsp Salt
black pepper & tabasco; to taste
1/2 cup chopped pecans; for garnish

Preheat oven to 350. Saute the baffalo and pork meats until all the fat has
cooked out into the pan. Remove meat and break into small pieces. Set
aside and keep warm. Saute mushrooms and onions in the fat and return
buffalo and pork meat. Put flour and cream into small bowl and mix until
there is no lumps. Add to meat and vegetables. Stir, add the chicken broth
and cook until consistency is that of thick soup. Add the cooked rice,
herbs and seasonings. Transfer to 2 qt. cassarole dish and bake for 25-30
min. Sprinkle with almond slivers and serve.

Yield: 6 servings.