Savory Venison Skillet: A Mexican-Inspired Delight

Ingredients

• 2 tbsp of butter or margarine
• 1 lb of ground venison
• 2 tsp of minced garlic
• 1 chopped onion
• 2 tbsp of butter or margarine
• 1 box of Spanish rice mix (7 oz)
• 3 cups of water
• 1 can of stewed tomatoes (14.5 oz), cut into pieces
• ½ cup of salsa
• 1 can of kidney beans (15.5 oz), rinsed and drained
• 1 can of sweet corn (15.5 oz), drained

Step 1

In a large skillet, melt butter over medium-high heat until sizzling. Add the venison and cook it until it loses its pink color, breaking it up with a gentle stir. Toss in the garlic and onion, sautéing until the onion turns soft and translucent, which should take around 2 minutes.

Step 2

Meanwhile, in another saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the Spanish rice mix, toasting it until it takes on a light golden hue, roughly 5 minutes. Combine the cooked venison, water, tomatoes, salsa, and kidney beans, bringing everything to a lively boil. Lower the heat to medium-low and let it gently simmer for about 15 minutes. Add the corn, letting it cook along with the rice until the grains are tender, which should take approximately 5 minutes.