Venison Spanish Rice Recipes

VENISON SPANISH RICE

Steps:

• Saute bacon pieces, add onion and venison, breaking meat into small pieces.
• Add seasonings and cook until almost done.
• Add tomatoes and simmer 20-30 minutes longer.
• Serve over steamed rice.

MEXICAN VENISON SKILLET

Steps:

• Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.

VENISON TIPS AND RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
• Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.

WILD RICE AND VENISON CASSEROLE

Steps:

• Brown venison in skillet.
• Add rest of ingredients and mix well.
• Pour into 2 1/2 or 3 quart casserole dish, cover.
• Bake in 350° oven for 30 mins.
• Uncover and bake for 30 more mins.