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Venison Tips and Rice plus

Reviewed: Nov. 8, 2010
Great recipe when you don't have much prep. time. After making this a few times over the last year I have tweaked the recipe so everyone in my family likes it better. I started the Zatarain's beef flavored rice with just the water, not adding the butter listed on the box. Then I cut up a venison tenderloin into bite size pieces. In a seperate pan I put a little olive oil and some garlic letting it cook for just a minute, then I added the venison and some worcestershire (1 - 2 T). I let the meat cook about 15 seconds then start turning the pieces over -- the trick with venison tenderloin is to barely cook it, over cooking makes it tough fast! After turning over each piece (total cooking about a minute) I added all the liquid and the meat to the cooking rice (10 - 12 minutes cooking time remained). I opened the vent on my pot lid (or set the lid a little off center) to allow the extra liquid to evaporate while adding the garlic and worcestershire flavors. My teenage boys had friends over who ended up eating with us. They both thought it was steak and almost did not believe us when we said it was venison.
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Venison Tips and Rice

Reviewed: Nov. 8, 2010
Great recipe when you don't have much prep. time. After making this a few times over the last year I have tweaked the recipe so everyone in my family likes it better. I started the Zatarain's beef flavored rice with just the water, not adding the butter listed on the box. Then I cut up a venison tenderloin into bite size pieces. In a seperate pan I put a little olive oil and some garlic letting it cook for just a minute, then I added the venison and some worcestershire (1 - 2 T). I let the meat cook about 15 seconds then start turning the pieces over -- the trick with venison tenderloin is to barely cook it, over cooking makes it tough fast! After turning over each piece (total cooking about a minute) I added all the liquid and the meat to the cooking rice (10 - 12 minutes cooking time remained). I opened the vent on my pot lid (or set the lid a little off center) to allow the extra liquid to evaporate while adding the garlic and worcestershire flavors. My teenage boys had friends over who ended up eating with us. They both thought it was steak and almost did not believe us when we said it was venison.
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2 users found this review helpful

 
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