Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, bobby”s venison with rice and sucatash. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Bobby”s Venison with rice and sucatash is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Bobby”s Venison with rice and sucatash is something that I’ve loved my whole life.
Place venison in a container or on a plate. Use a small spatula to spread paste evenly over meat, or wear kitchen gloves and rub paste evenly into meat. Arrange on a platter and drizzle over juices that have collected after resting the meat.
To get started with this particular recipe, we have to prepare a few components. You can cook bobby”s venison with rice and sucatash using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Bobby”s Venison with rice and sucatash:
- Make ready 2 lbs Back strap venison
- Get 1 can sucatash
- Take to taste Salt
- Get to taste Pepper
- Get Jasmin rice
Venison slow-cooked in fragrant herbs and spices, perfect for a casual weekend dinner with friends. Take the curry off the heat and stir in the yoghurt. Sprinkle with the coriander and serve with the rice and naan breads. Remove the lid, fluff the rice and gently fold in the olives, cilantro.
Instructions to make Bobby”s Venison with rice and sucatash:
- Prep and season venison
- Sauté onions and peppers
- Bring all together cook until your temp and serve
Wild rice and American game (and yes, I realize the irony of using it with a non-native deer) just works, and I happen to have some Why? Mushrooms are another natural with venison, and with wild rice. What I am getting at here is a concept chefs call "bouncing. Obviously, venison is a staple in my home, and once you get a few tips and recipes up your sleeve, I'm confident it will become a mainstay in yours as well. Cooking with Venison - By Cut and Method.
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