Ingredients
- 1 pound venison (tenderloin)
- 1 cup wild rice
- 2 tablespoons butter
- 2 tablespoons bacon drippings
- 2 cups beef stock
- 2 cups water
- 12 ounces potatoes (2 potatoes, cubed)
- 6 ounces carrots (2 carrots, diced)
- 1 stalk (2 ounces) celery stalk, sliced
- 4 ounces green bell pepper, diced (1/2 cup, diced)
- 1 (8 ounce) yellow onion ,diced
- 1 can (4 ounce) mushrooms
- 1/8 teaspoon pepper
How to Make
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Step 1: Cut the tenderloin into 1/2" x 1" pieces.
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Step 2: Melt the butter in a large skillet
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Step 3: Add the grease to the skillet and sauté the venison until the outside is no longer pink.
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Step 4: Don’t over cook!
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Step 5: Add veggies and saute until soft.
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Step 6: Add the rice, broth and water. Bring to a boil.
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Step 7: Add pepper.
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Step 8: Cover and reduce heat to a very low simmer.
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Step 9: Simmer 40 minutes without stirring.
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Step 10: Check every 15 minutes.
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Step 11: After 40 minutes, push a section aside and check the broth/water level.Add a little if needed.
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Step 12: Remove from heat after another 5 minutes and let stand 5 minutes covered if you need more water .
We hope you enjoy this recipe!
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