Easiest Way to Make Perfect Bobby”s Venison with rice and sucatash

Bobby”s Venison with rice and sucatash. 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.

Bobby”s Venison with rice and sucatash I substituted the beef rice mix for Zatarain's Dirty Rice mix which was on hand and has more flavor. Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes. You can cook Bobby”s Venison with rice and sucatash using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bobby”s Venison with rice and sucatash

  1. It’s 2 lbs of Back strap venison.
  2. You need 1 can of sucatash.
  3. You need to taste of Salt.
  4. Prepare to taste of Pepper.
  5. Prepare of Jasmin rice.

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.

Bobby”s Venison with rice and sucatash instructions

  1. Prep and season venison.
  2. Sauté onions and peppers.
  3. Bring all together cook until your temp and serve.

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 real-deal wild rice from Wisconsin. Mushrooms are another natural with venison, and with wild rice. What I am getting at here is a concept chefs call "bouncing flavors." The Best Venison And Rice Recipes on Yummly Easy Venison And Rice, Crispy Venison Steaks With Spéculoos Crust And Blueberry Sauce, Venison Pilaf. Just a easy Meal tonight My friends Many Blessings to you all.

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