For a simple one-dish meal with a light Mexican taste, combine ground venison, kidney beans, tomatoes, and corn with boxed Spanish rice mix. Kids and people who are finicky about deer meat will love it!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter or margarine
- 1 pound ground venison
- 2 teaspoons minced garlic
- 1 onion, chopped
- 2 tablespoons butter or margarine
- 1 (7 ounce) box Spanish rice mix
- 3 cups water
- 1 (14.5 ounce) can stewed tomatoes, cut up
- ½ cup salsa
- 1 (15.5 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can sweet corn, drained
Instructions
- Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 780 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
So I had 2 pounds of old venison from last year and I used up in this recipe. Didn’t have any Spanish rice, so instead using Taco Rice. Didn’t have any sweet corn or tomatoes, instead using Tomatoes, Corn and Okra. Add little bit of spice to my salsa which was Habanero
My family loved this, I will defiantly make it again.
A tad bit bland. Added taco seasoning to the meat. My family loves it either way.
I played around with this and cooked the rice separately, substituted kidney with Lima beans, and added a red bell pepper. Spices added were , Tony Chacherie’s creole seasoning, cumin , ancho chili powder and cayenne pepper. There was nothing left over !!! Everyone had seconds .
my picky eater asked for seconds!!! it is really hard to tell it’s venison! My family declared it a keeper! YUM!
I added chili powder, salt & pepper reduced the onion, increased the garlic, and tossed in some Mexican blend shredded cheese at the end. I served it with corn chip scoops and also wrapped some in a tortilla.
my husband liked this one. He does not like beans for the texture so I mashed pinto beans & added instead of the kidney beans.
Made it with fresh elk. Made a double batch with home made Spanish rice. Came out excellent. Thanks for the recipe. We go through about 300 lbs of elk and deer a year. Always looking for something different to try.
Recipe was good. I added cumin, white pepper, black pepper and green chiles to the recipe. I also added a tablespoon of sour cream to each serving and it turned out amazing. Thanks for the recipe. It went over with the wife, kids and even those picky in-laws
As is it is a little bland but still has a lot of potential. I added the Taco Seasoning I recipe from this website and it was delicious!! Thank you so much for giving a good venison recipe. It’s kinda like goulash, a little bit of everything and you can’t taste the venison.
As far as the recipe states, I give a 4. But, it easily turned to a 5 with some extra spices. After cooking and right before the corn, I noticed it was a little bland. As some of the others did, I added some cumin and chili powder. This really helped, plus I added a 2nd can of tomatoes, but this time I added a can of Rotel. (for the spice, extra tomato and extra liquid)
I made this for DH and DS, so this review is based on their opinions as I did not try it. Thought it was good, but could tell that I used a ‘boxed Spanish rice mix’ rather than making homemade rice. It was better the second day when the flavors had time to meld.
We like to eat this on tortillas. I substituted black beans for the kidney beans and add additional taco seasoning.
This was an excellent and easily made recipe! Would definitely make again! I subsituted mexicorn and also added some cumin and chili powder to the meat while it browned. Continued as directed and it is a lot of food – perfect for lunches all week for myself and my husband! Thank you!! 🙂
I made this last night with some ground venison we had lying around and it turned out delicious! It makes a wonderfully simple dinner for those “bottom of the freezer can’t make it to the store” nights lol. My only addition was to serve the portions in “cups” of fresh iceburg lettuce, with a little sour cream & salsa on top. The cold lettuce gives it this wonderfully refreshing crunch when paired with the hot meaty rice mixture. Yum yum!
My husband and I both LOVED this recipe! I didn’t change the recipe at all. Thanks for sharing this!
The whole family enjoyed this dish! I used white rice and rotell and it was still good! I didn’t really taste the deer, which is always a good thing! Would definitely make this again.
My husband said this was quite tasty. He wasn’t initially aware that I added ground venison. I didn’t make any changes or additions.
Very good use of ground venison. I also used can of Rotel as well as stewed tomatoes. Added paprika for color, cummin, a dash of cayenne for heat. Beef boullon for richness. Will make again.
My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans.
I read the reviews saying it was bland, but since I was feeding a 3 and 1 year old, I left it as was. I thought it was fine. I’m always looking for a way to hide the taste of venison, since I don’t like the gamey taste, and this worked.