Roast Venison great for Holiday day Dinner

1 venison boneless loin (backstrap), about 3 pounds

1 handful of wild onions

½ handful of wild garlic

2 quarts water

1½ cups dried mushrooms

2 tsp. salt

1½ cups cleaned wild rice

Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about ½ pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.)
Add ½ cup cleaned, peeled wild onions (bulb end only),
and ¼ cup cleaned, peeled wild garlic. Saute lightly. Add
water, mushrooms, and salt. Simmer uncovered for three
hours.
Add wild rice, cover, and simmer for 20 minutes. Uncover
and simmer for 20 minutes more or until rice is tender.