Bobby”s Venison with rice and sucatash - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Bobby”s Venison with rice and sucatash! A quick and easy dinner that is ready in under 30 minutes! Bring all together cook until your temp and serve. Place venison in a container or on a plate. Use a small spatula to spread paste evenly over meat, or wear kitchen gloves and rub paste. Arrange on a platter and drizzle over juices that have collected after resting the meat. Try an easy curry venison dish served with rice.
Apples, curry powder, and other spices flavor the venison in this tasty recipe. Tenderloin or sirloin would be good substitutes for lean, tender venison. If using a less tender cut of beef or venison (such as hindquarter roast, chuck, or rump roast), simmer.
You can cook Bobby”s Venison with rice and sucatash with 5 Ingredients and 3 steps. See the following guide!
Ingredients for Bobby”s Venison with rice and sucatash:
- 2 lbs Back strap venison.
- 1 can sucatash.
- to taste Salt.
- to taste Pepper.
- Jasmin rice.
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. The Best Venison And Rice Recipes on Yummly Easy Venison And Rice, Crispy Venison Steaks With Spéculoos Crust And Blueberry Sauce, Venison Stuffed Peppers.
Step by step how to cook Bobby”s Venison with rice and sucatash:
- Prep and season venison.
- Sauté onions and peppers.
- Bring all together cook until your temp and serve.
Which kind of rice would you like in the recipe? Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Encore: Bacon and Egg Fried Rice. Rachel Ray Chefs Breaded Pork Chops Black Beans And Rice Great Recipes Favorite Recipes Soft Tacos Stuffed Mushrooms Stuffed Peppers. Wild rice and American game (and yes, I realize the irony of using it with a non-native deer) just works, and I happen to have some Why?