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Venison “Dirty” Rice


Venison dirty rice: a mixture of cooked long-grain rice, ground venison, deer liver and Cajun spices.

By Jenny Nguyen-Wheatley

Servings: 6-8
Prep Time: 2 hours
Cooking Time: 30 minutes
• 2 cups of uncooked long-grain white rice (and required water)
• 3 ounces of deer liver, minced
• 1 pound of ground venison
• 2 tablespoons of olive oil, separated
• Half a red bell pepper, ribs removed and diced
• Half a green bell pepper, ribs removed and diced
• 2 ribs of celery, chopped
• 1 onion, chopped
• 1 jalapeno pepper, chopped
• 2 cups of chicken or game stock, separated
• 2 teaspoons of paprika
• ½ teaspoon of garlic powder
• ½ teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 2 tablespoons of butter
• Kosher salt, to taste
• Lawry’s Seasoned Salt, to taste
• Cayenne pepper, to taste
• Freshly cracked pepper, to taste
• Scallions, freshly chopped
• Hot sauce, optional


1. Cook rice according to package directions and allow to cool completely. (Day-old rice that’s been refrigerated is preferable).

2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. When oil begins to smoke, add the ground venison and minced deer liver, flattening the meat out onto the hot surface of the pan. Leave it alone to caramelize for a couple of minutes, and then break it up into small pieces and stir to brown completely. Season to taste with kosher salt and freshly cracked pepper. Transfer to a bowl and set aside.

3. In the same skillet, turn heat down to medium and add remaining oil. Add chopped onion, celery, green bell, red bell and jalapeno peppers. Season with a pinch of kosher salt and sauté until all of the “veggies” soften and become slightly caramelized, about 5-7 minutes. Stir in paprika, garlic powder, thyme and oregano. Add ½ cup of stock, scrape the bottom of the pan with a wooden spoon and then allow the liquids to boil and evaporate almost completely.

4. Next, add the cooled rice and cooked meat mixture into the skillet, and stir well to combine. Stir in remaining stock and allow moisture to evaporate, stirring frequently. Stir in butter until melted. Season to taste with Lawry’s Seasoned Salt, cayenne pepper and freshly cracked pepper. Garnish with chopped green onion. Serve with a vinegary hot sauce.  

About Jenny Nguyen-Wheatley

NEBRASKAland Associate Editor Jenny Nguyen-Wheatley was born in Nha Trang, Vietnam, and moved to the United States with her parents in 1992. She graduated from Bolsa Grande High School in Garden Grove, California, in 2008 and completed her bachelor’s degree at UCLA in 2012. Wheatley was editor-in-chief for her high school newspaper and continued to write in college, freelancing for various publications, the Tiger Woods Foundation and writing for her blog FoodForHunters.com. After graduating college, she moved to Nebraska in early 2013 to join the Commission as Regional Editor at NEBRASKAland Magazine. She then became associate editor in 2015. Wheatley enjoys hiking, camping, horseback riding, hunting, fishing and wild game cooking.