This was created by cleaning out the fridge.
It quickly became one of Mr. LB's favorites.
It was pretty easy really and falls into
the "Use it up," category.
We use brown rice which takes longer (about 40 min.) to cook.
So first get the rice started.
Then begin cooking venison stew meat over med/med-high heat
in cast iron skillet slightly larger than you would need to cook only the meat.
I use about 2 pounds.
This makes enough for our dinner and a lunch for hubby
the next day.
If you have a large family, multiply accordingly.
While the meat is cooking, add garlic salt and pepper.
When about half way cooked and there is still lots of juice in the pan,
add about a heaping tablespoon of minced garlic and
about 1/4-1/3 cup chopped onion (to taste:)
Next, chop about 1/4-1/3 cup kalamata olives and
about 1/2 cup mushrooms.
Also prepare about 1+ cup each fresh broccoli and cauliflower.
When meat is cooked through and the juice is evaporating rapidly,
add the olives, mushrooms and 1-2 tbl. Worcestershire sauce.
Stir it up to make sure the onions, garlic, olives, and mushrooms
are mixed into the meat evenly.
When juice is nearly gone, toss the broccoli and cauliflower
over the top.
Add about 1/4 cup water and cover for about 5 min.
By this time, rice should be just about ready.
Turn off burners! That's very important.
To serve, spoon rice onto plate,
then cover with meat mixture.
Sprinkle feta cheese over all this.
Then as we would say on the ranch,
*Note: You could substitute a different meat, but the flavors
really are meant for red meat.
Also, if your venison is 'gamey,' rinse it well before cooking.
The blood is where the 'gamey' flavor comes from so
by rinsing, it leaves only the yummy meat flavor.
Until next time,
Nimble Fingers and Even Stitches