This is a great dish for a nice cold day where you need something hearty to warm the soul. It’s also a dish that has a lot of nutritional balance and can stand alone as a complete entree! It’s got rice for a carb base, venison as the protein, and zucchini/onion as the veggies. We also added some cottage cheese for creaminess!
In the end, this dish is pretty quick and easy to make…and you can even make it ahead of time to heat later when you’re ready to eat (which is what we did). Also, play around with ingredients on this one! You can use the general idea as a blank canvas for your own culinary desires…for example, try flipping the venison out for another ground meat. Or swap the zucchini out for diced kale, green beans, or peas. Have fun with it! We think you’ll enjoy.
Time: 60 Minutes
Ingredients:
- Ground Venison
- Zucchini. We used one green and one yellow
- Onion
- Garlic
- Cottage Cheese
- Black Pepper
- 1 Cup White Rice (dry)
- 2 Cups Water
Method:
- Put a little oil in the bottom of a pot for rice. When it’s hot, add your rice, and stir occasionally while it heats. When your rice starts to turn slightly opaque, add your water, and turn to a low simmer. Cook until all the water is absorbed.
- As your rice cooks, peel and dice your onion and garlic, and dice your zucchini.
- Heat a little oil in a cast iron pan, and add your veggies. Cook until the onion turns opaque, and your zucchini starts to soften.
- Add your ground venison to the pan, and break it up with a spatula. Stir everything together, and cook fully.
- Start to heat your oven to 350 degrees F.
- When your rice is ready, and your veggies and venison are fully cooked, combine them. We did this in a casserole dish to bake later in the day, you can do it in the cast iron dish to save on cleanup.
- Stir your rice and venison/veggies together, and then add and stir in your cottage cheese and black pepper.
- Add a little more black pepper on top, and stash in the oven for 15-20 minutes.
- Plate, devour, and enjoy!
