Garlic Venison Over Rice Recipes

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

VENISON BURGERS (+11 EASY GROUND VENISON RECIPES)

Steps:

• Mix the venison with all of the ingredients and form into balls.
• Flatten the balls into patties.
• Cook on the grill, in a cast-iron skillet, or in the oven.

GARLIC VENISON OVER RICE

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.

CANNED VENISON AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven 350 degrees
• 2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
• 3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
• 4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

VENISON TIPS AND RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
• Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.

VENISON AND RICE STICK STIR-FRY

Steps:

• Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion. Mix well, and cover or seal. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
• Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water. Allow to stand and soften for about 5 minutes, then drain well and set aside.
• Heat a wok or large skillet over high heat for 1 to 2 minutes. Remove meat from the marinade, reserving 3 tablespoons of liquid. Add meat to hot pan. Stir rapidly to sear, 1 to 2 minutes. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens. Fry just until vegetables are wilted, about 1 minute.
• Mix reserved marinade with 1 tablespoon water, and add to pan. Stir in the drained rice noodles. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry. Season with 1 tablespoon soy sauce, or to taste. Transfer quickly to two plates, and serve immediately.