Green beans can be used in this dish either fresh or frozen. You should use French style beans if you use frozen. Greek stew is a recipe that my mother has passed down to my children and that she always made for me when I was a child. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound venison stew meat
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 small onion, chopped
- 1 (6.8 ounce) package beef-flavored rice mix
Instructions
- Heat oil in a large skillet over medium-high heat. Add venison and cook until nicely browned on the outside and almost cooked through.
- Prepare beef-flavored rice mix according to the package directions. While the rice is cooking, add venison, bell peppers, and onion. Simmer until rice is done and peppers are tender.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 497 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
yup def will
We love it using Zatarains. Try Worcestershire with meat, maybe mushrooms. See note
I tried this and I have to say it was awesome, my husband wants me to make it again thank you.
This was absolutely amazing!! We will definately be making this many more times!!
I made this according to the recipe except that I used ground venison. It was outstanding! I will make it again.
very nice recipe. I soaked my venison in milk for about 8 hr prior to cooking. I think it helps. used “dirty rice.” simple recipe on a busy night.
I made this for the 1st time last night with some venison I had in the freezer. I used the Zatarain’s Dirty Rice instead of the Beef as well. My 12-year old said “Mom – This is one of my new favorite dinners!” My husband loved it as well. I liked it very much too, although the rice was kinda spicy for me, but I still went back for 2nds!!!
I would have rated this only as a 1 star if it were only me eating it, but my hubby and 2yr old ate it up. I needed to use up the deer that has been in our freezer for awhile and I liked the idea of the fresh veggies. It really didn’t suite my taste buds at all. I do not care for venison and tried this because several people commented about how they don’t like venison but enjoyed this dish. I can’t say I’m among that group. Not a fan – won’t be making this again.
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.
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).
Really bland…. needs some more spices or something.
Used Zatarain’s Dirty Rice Mix. Gave it five stars based on the fact I don’t care for venison and this made one of the six gazillion pounds of it I have much more palatable. Thank you much!
I Hate Venison with a passion, but my husband brought home a bunch of meat so I figured I might as well put it to use. I found this recipe and I really enjoyed it. My kids loved it too. I didn’t do anything different from the recipe. Good Good Good
very good recipe!!!!! I added cayenne red pepper and cumin to the recipe and served with Naan bread. It was very much a sucess with everyone at the table!!!!
This was pretty good, but throwing the venison in with the rice to finish cooking seemed to dry everything out too much – all of the moisture was sucked up and the meat ended up a little dry. I would probably add a little bit extra water to the rice mix before adding the venison, peppers, and onions next time.
This dish was excellent. My husband and kids all loved it. For sure will make again. I just want to add that I didn’t have any dark/beef rice so I just used Chicken rice and it still was great tasting.
Super easy and great tasting. The only thing I did different was saute the onions and peppers seperately…that way they kept a bit fo crunch. I think I’ll try this with other meat as well
OMG–This is an awesome recipe!! I do not care for deer however I could not taste the deer at all!! I could serve this to anyone and they would never know that it is deer meat. A MUST try for every table
Very good flavor, but I would use venison steaks next time as it was rather tough. Will definitely make this again though.
This was a nice way to use up some Venison cubes I had in the freezer. I took the advice of a previous reviewer and slow roasted the meat for a while to make it tender. It turned out very well. I added some spices (Lawry’s seasoning salt, mainly) and liquid smoke to add some flavor and kill some of the “gamey-ness” of it. I served the rice on the side instead of mixing it all together because of diabetic family members. I’d use this recipe again.
Very Delicous!!! My husband is a big hunter and we eat venison at least twice a week. So we are always looking for new ways to make it. I will make this again. Very easy also!!!