Best Garlic Venison Over Rice Recipes

CANNED VENISON AND WILD RICE CASSEROLE

Canned Venison and Wild Rice Casserole image

This tastes great with the canned venison. You could also use ground but would have to brown it first.

Provided by barbara lentz

Time 55m

Number Of Ingredients 10

Ingredients

4 c cooked wild rice
1 lb canned venison with juice
2 stalk(s) celery chopped
1 large onion chopped
8 oz mushrooms sliced
3 Tbsp oil
1 can(s) cream of mushroom soup
1/2 c beef stock
1 tsp garlic salt
1/2 c fresh sage chopped

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,

VENISON SPANISH RICE

Venison Spanish Rice image

Make and share this Venison Spanish Rice recipe from Food.com.

Provided by Catnip46

Categories Deer

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb ground venison
2 slices bacon, chopped
1/2 cup onion, chopped
1 lb stewed tomatoes (with celery, green pepper and onion)
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 teaspoon chili powder

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.

Nutrition Facts : Calories 146.3, Fat 6.1, SaturatedFat 2.6, Cholesterol 48.1, Sodium 623.8, Carbohydrate 9.2, Fiber 1.6, Sugar 4.9, Protein 14.1

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

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.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

GARLIC VENISON OVER RICE

GARLIC VENISON OVER RICE image

Categories Game Quick & Easy Simmer

Yield 4-6 people

Number Of Ingredients 6

Ingredients

1-1.5 lbs Venison Steaks
3 tbsp Garlic Powder
1 tsp Black Pepper
1 small White Onion
2 cans Campbell Soup Cream of Mushroom Soup
1 cup Rice (Uncle Ben's converted or other brand)

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.