Garlic Venison Over Rice Recipes

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,

Steps:

• Saute bacon pieces, add onion and venison, breaking meat into small pieces.
• Add seasonings and cook until almost done.
• Add tomatoes and simmer 20-30 minutes longer.
• Serve over steamed rice.

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.

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.