As I have said in the past, my husband is a hunter and so there is a lot of venison to be had in our household. Constantly on the hunt for new options and ways to use it, I often feel like I’m on the tv show “Chopped” as I am given this pound of ground venison meat and wonder to myself “how am I going to use it this time?”
I’ve looked online for various ideas, but it doesn’t seem like venison is too popular of a meat to cook with. This creation came about because of the fact that Tom was asking for rice, and I wanted to use some of the venison in the freezer. Compromise, one of the greatest aspects of marriage, so I’m learning!
- 4 cups of white rice
- 8 cups of water
- 2 lbs ground venison (or beef)
- Ground Tumeric
- Cayenne Pepper
- Parsley, coarsley chopped
- Frozen corn
- Frozen Beans
In a medium pot, put rice, water, salt, pepper, and enough tumeric that the water turns a vibrant orange yellow. Bring to a boil, and then lower to a simmer. Cook approx. 10 minutes, or until there is barely no water left in the bottom of the pot. Set aside.
In the mean time, using a spatula, break the two pounds of venison up in a frying pan on medium heat. Add salt and pepper to taste. Be generous, as venison tends to soak up salt. When meat is almost cooked through, gently lay the frozen corn and beans on top, and let thaw- do not over cook.
Rice can be served separate from the meat and vegetables, or it may be combined in the large frying pan with the meat. Toss rice with a fork, adding parsley a little at a time. Sprinkle with Cayenne Pepper.