Venison Scramble

1. 1

   In a large deep skillet heat olive oil over medium low heat and sweat minced garlic.

2. 2

   Add ground venison to skillet with onion soup mix, worcestershire sauce, salt and pepper to taste. Cook approximately 5 minutes.

3. 3

   Add frozen vegetables after the venison is mostly cooked through. Cook, uncovered to allow most of the moisture to boil off.

4. 4

   When the vegetables are completely heated through, stir in the cooked rice and the sour cream.

5. 5

   Just before serving, sprinkle the top with french fried onions or crushed potato chips.

No additional tips available.