Venison Spanish Rice Recipes

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VENISON SPANISH RICE



Venison Spanish Rice image

Make and share this Venison Spanish Rice recipe from Food.com.

Provided by Catnip46

Categories     Deer

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb ground venison
2 slices bacon, chopped
1/2 cup onion, chopped
1 lb stewed tomatoes (with celery, green pepper and onion)
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 teaspoon chili powder

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.

Nutrition Facts : Calories 146.3, Fat 6.1, SaturatedFat 2.6, Cholesterol 48.1, Sodium 623.8, Carbohydrate 9.2, Fiber 1.6, Sugar 4.9, Protein 14.1

VENISON TIPS AND RICE



Venison Tips and Rice image

This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!

Provided by TLGIBBS

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 40m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
1 pound venison stew meat
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix

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.

Nutrition Facts : Calories 331 calories, Carbohydrate 39.1 g, Cholesterol 85.7 mg, Fat 6.7 g, Fiber 2.8 g, Protein 28.7 g, SaturatedFat 1.5 g, Sodium 497.3 mg, Sugar 4.7 g

MEXICAN VENISON SKILLET



Mexican Venison Skillet image

Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-dish meal with a mild Mexican flavor. It is perfect for kids and folks who are picky about deer meat!

Provided by VTQK

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons butter or margarine
1 pound ground venison
2 teaspoons minced garlic
1 onion, chopped
2 tablespoons butter or margarine
1 (7 ounce) box Spanish rice mix
3 cups water
1 (14.5 ounce) can stewed tomatoes, cut up
½ cup salsa
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can sweet corn, drained

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.

Nutrition Facts : Calories 331.8 calories, Carbohydrate 38.1 g, Cholesterol 77.5 mg, Fat 11.1 g, Fiber 7.7 g, Protein 23.3 g, SaturatedFat 5.8 g, Sodium 779.6 mg, Sugar 6 g

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