Garlic Venison Over Rice Recipes

VENISON STEW I

Venison Stew I image

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews

Yield 7

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

Steps:

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g

VENISON STROGANOFF WITH RICE

Venison Stroganoff with Rice image

Quick and easy stovetop venison Stroganoff with rice, no baking required.

Provided by Bill Spurlock

Categories Meat and Poultry Recipes Game Meats Venison

Time 2h20m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds venison steak, cubed
2 tablespoons steak seasoning
4 tablespoons canola oil
¼ cup diced white onion
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans milk
1 tablespoon kosher salt, or to taste
½ tablespoon ground black pepper, or to taste
2 teaspoons onion powder
2 teaspoons garlic powder
2 (10.75 ounce) cans water
1 (16 ounce) package sliced white mushrooms
2 cups uncooked white rice
2 tablespoons Worcestershire sauce

Steps:

Combine venison with steak seasoning in a large glass or ceramic bowl; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Heat oil in a large saucepan over medium heat until it reaches 350 degrees F (175 degrees C) when measured with a meat thermometer, about 5 to 10 minutes. Add venison and fry until brown on each side, 4 to 5 minutes. Add onion; cook and stir for 1 minute. Turn off heat and drain and discard any oil from the pan.
Add butter to the pan and allow to melt. Add condensed soup, milk, salt, pepper, onion powder, and garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.
Add water, mushrooms, rice, and Worcestershire sauce, increase heat to medium-high, and bring to a boil. Reduce heat, simmer, and stir often to prevent rice from sticking until rice is cooked through, venison is tender, and sauce is reduced, about 20 minutes. Remove from heat and serve.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 50.8 g, Cholesterol 99.3 mg, Fat 18.9 g, Fiber 1.5 g, Protein 32.3 g, SaturatedFat 5.4 g, Sodium 2181.5 mg, Sugar 6.6 g

GARLIC VENISON OVER RICE

GARLIC VENISON OVER RICE image

Categories Game Quick & Easy Simmer

Yield 4-6 people

Number Of Ingredients 6

Ingredients

1-1.5 lbs Venison Steaks
3 tbsp Garlic Powder
1 tsp Black Pepper
1 small White Onion
2 cans Campbell Soup Cream of Mushroom Soup
1 cup Rice (Uncle Ben's converted or other brand)

Steps:

Chop venison steaks into small bite sized pieces. Cut onion in half, dice one half, and save other half for another day. Prepare rice according to packaging. Place chopped venison and diced onion in a 10-12 inch skillet. Sprinkle garlic powder and black pepper over the venison. Turn heat on to medium high. Cook until the venison is thoroughly cooked stirring as needed. Do not strain any juices. Reduce heat to low. Add the cream of mushroom soup stirring it thoroughly until a thick gravy consistency is achieved. To serve, place a portion of rice on a plate and spoon venison and gravy over top.

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