I really loved this recipe for the flavors and changes I made, however I DO like the taste of venison so I missed that. I did love cooking the meat with the rice and water. That did really help to tenderize the usually tough deer meat. Changes I made: Used Tony Cacheray's Red Beans and Rice mix, added a chopped jalepeno pepper (with seeds cause we like it spicy), canola oil instead of veggie (which doesn't make a difference), and used ground venison sausage as well as sliced vension tips. Started to brown the tips a bit before the sausage as I knew the sausage would brown quicker. We had sliced squash and zucchini on the side. This ended up more like a gumbo/stu although I only used the recommended amount of water that the rice called for. So although we ate it out of a bowl it still tasted divine (minus the venison flavor).
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I really loved this recipe for the flavors and changes I made, however I DO like the taste of...