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Alan's Hearty One Dish Wild Rice And Venison Loin
Thanks to Alan Wolverton for sharing his recipe.
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~ 1 lb venison tenderloin
~ 1 cup wild & brown rice blend
~ 2 tbsp butter
~ 2 tbsp olive oil or bacon drippings
~ 2 cups beef or chicken broth
~ 2 cups water
~ 1 cup vegetable flakes (potatoes, carrot, celery, green pepper, onion blend)
~ 1 small can mushrooms
~ 1/8 tsp pepper
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Cut the tenderloin into 1/2" x 1" pieces.
Melt the butter in a large skillet over medium heat. Add the rice blend and gently stir until just browned. Remover and set aside.
Add the oil to the skillet and sauté the venison until the outside is no longer pink. Don’t over cook!
Add the rice, broth and water. Bring to a boil.
Gently sir in the vegetable flakes and pepper.
Cover and reduce heat to a very low simmer. Simmer 40 minutes without stirring.
Check every 15 minutes.
After 40 minutes, push a section aside and check the broth/water level. Add a little if needed.
Remove from heat after another 5 minutes and let stand 5 minutes.
Serve and enjoy.
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