1 cup rice
2 cups hot water
1 tablespoon canola oil
1/3 cup onion, diced
4 garlic cloves, minced
4 cups venison roast, cut into 1/2” to 1” pieces
1 cup water
1 cup chopped fresh tomatoes
2/3 cup of dry white wine (I used Sauvignon blanc)
1 1 /2 teaspoons seasoned salt
Freshly ground black pepper, to taste
1 cup frozen peas
Place rice in a bowl; pour 2 cups hot water over rice and let stand for 30 minutes while prepping the other ingredients.
Heat oil and sauté onion and garlic until translucent; remove from pan and set aside.
Add more oil to pan if necessary and sear cubed venison.
If necessary, drain any fat off venison.
Drain rice and add to skillet with 1 cup water, venison, onion and garlic, tomatoes, wine, seasoned salt, and pepper.
Stir well, then cover and simmer over low heat.
After 15 minutes check pan to see if you need to add more water.
Add frozen peas; simmer additional 15 minutes.
Before serving make sure the peas are heated through and the rice is fully cooked.
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