Running Creek Venison & Rice Recipe

Name: Running Creek Venison & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs venison, bone and cubed into bite sized pieces; ¼ cup cooking oil; 2 medium onions, diced; ½ cup water; 2 large green peppers; 1 cup tomato sauce; salt; pepper; ½ teaspoon garlic powder; 1 teaspoon oregano; ¼ teaspoon fennel seed; ½ teaspoon hickory smoke salt; cooked rice

Servings: persons

2 -3 lbs venison, bone and cubed into bite sized pieces
¼ cup cooking oil
2 medium onions, diced
½ cup water
2 large green peppers
1 cup tomato sauce
salt
pepper
½ teaspoon garlic powder
1 teaspoon oregano
¼ teaspoon fennel seed
½ teaspoon hickory smoke salt
cooked rice

1
Heat 1/4 cup oil in skillet and brown meat on all sides.
2
Remove meat from skillet to a large bowl.
3
Add onions and peppers to skillet and saute.
4
Add the to bowl with meat.
5
Add water to pan and stir while bringing to a boil to gather the juices.
6
Pour water into the bowl.
7
Add tomatoes sauce and remaining ingredients to skillet and cook for 5-8 minutes.
8
Do not boil.
9
Add to bowl.
10
Pour contents of the bowl into skillet and cook fo 5 min or until thoroughly heated stirring constantly.
11
Serve over rice.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 -3 lbs venison, bone and cubed into bite sized pieces, ¼ cup cooking oil, 2 medium onions, diced, ½ cup water, and more.

Yes, Running Creek Venison & Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Running Creek Venison & Rice

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