20 Nebraskaland • July 2020
Servings: 6-8
Prep Time: 2 hours
Cooking Time: 30 minutes
Ingredients:
•
2 cups of uncooked long-grain white
rice (and required water)
•
3 ounces of deer liver, minced
•
1 pound of ground venison
•
2 tablespoons of olive oil, separated
•
Half a red bell pepper, ribs removed
and diced
•
Half a green bell pepper, ribs
removed and diced
•
2 ribs of celery, chopped
•
1 onion, chopped
•
1 jalapeno pepper, chopped
•
2 cups of chicken or game stock,
separated
•
2 teaspoons of paprika
•
½ teaspoon of garlic powder
•
½ teaspoon of dried thyme
•
1 teaspoon of dried oregano
•
2 tablespoons of butter
•
Kosher salt, to taste
•
Lawry's Seasoned Salt, to taste
•
Cayenne pepper, to taste
•
Freshly cracked pepper, to taste
•
Scallions, freshly chopped
•
Hot sauce, optional
1. Cook rice according to package
directions and allow to cool completely.
(Day-old rice that's been refrigerated is
preferable).
2. In a large skillet, heat 1
tablespoon of oil over medium-high
heat. When it begins to smoke, add
the ground venison and minced deer
liver, fl attening the meat out onto the
hot surface of the pan. Leave it alone
to caramelize for a couple of minutes,
and then break it up into small pieces
and stir to brown completely. Season
to taste with kosher salt and freshly
cracked pepper. Transfer to a bowl and
set aside.
3. In the same skillet, turn heat
down to medium and add remaining
oil. Add chopped onion, celery, green
bell, red bell and jalapeno peppers.
Season with a pinch of kosher salt and
sauté until all of the "veggies" soften
and become slightly caramelized,
about 5-7 minutes. Stir in paprika,
garlic powder, thyme and oregano. Add
½ cup of stock, scrape the bottom of
the pan with a wooden spoon and then
allow the liquids to boil and evaporate
almost completely.
4. Next, add the cooled rice and
cooked meat mixture into the skillet,
and stir well to combine. Stir in
remaining stock and allow moisture
to evaporate, stirring frequently. Stir
in butter until melted. Season to taste
with Lawry's Seasoned Salt, cayenne
pepper and freshly cracked pepper.
Garnish with chopped green onion.
Serve with a vinegary hot sauce.
By Jenny Nguyen-Wheatley
VENISON DIRTY RICE
PHOTO
BY
JENNY
NGUYEN-WHEATLEY
IN THE FIELD
