By Jenny Nguyen-Wheatley
Servings: 6-8
Prep Time: 2 hours
Cooking Time: 30 minutes
Ingredients
- 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
Directions
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.