Spice House Venison Rice and Gravy
by Luke
4-6 venison shoulder steaks
Oil
1 onion, diced
1 bell pepper, diced
1/2 pound of Teet's Smoked Pork Tasso, coined
3 cans beef broth
Seasoning Mixture:
1 Tablespoon The Spice House Milwaukee Iron Seasoning
1 1/2 Tablespoons The Spice House Garlic Powder
1 Tablespoon The Spice House Bouquet Garni French Herb Blend
1 Tablespoon The Spice House Mesquite Smoke Flavor
Season your venison steaks with the mixture above and let it sit at room temperature for 30 minutes to soak up the great flavors. Heat your pot with enough oil to cover the bottom (I used Sciabica Jalapeno Extra Virgin Olive Oil, very delicious. Once hot, add steaks and brown. Brown the steaks on a medium heat for 10 minutes on each side. Once browned, remove the steaks from the pot and add onions, bell peppers and tasso. Brown them until the onions look like half of them are gone. I brown them for about 20-30 minutes.
After you have browned everything, throw it all back into the pot and add enough broth to cover the meat, and stir. After you have stirred it all together, cover it and leave on medium heat so that it can boil. Add broth periodically to maintain water level. Continue stirring the pot so that the meat will not stick to the bottom.
At this time, cook some rice according to your rice cookers instructions.
You will know when the meat is tender with the bones start falling off of the meat. When this happens lower the heat and let the gravy thicken. If the gravy is not as thick as you'd prefer, throw in some corn starch and it will thicken up.
I like black eye peas and tasso as a side dish when cooking venison. I use half an onion and half a pound of slab bacon. Brown them together for about 15 minutes and then I add 2 cups of water and raise the temperature to make the water boil to tenderize the tasso. After 15 minutes, I then add the black eyes then cook until tender. Enjoy!
1 onion, diced
1 bell pepper, diced
1/2 pound of Teet's Smoked Pork Tasso, coined
3 cans beef broth
Seasoning Mixture:
1 Tablespoon The Spice House Milwaukee Iron Seasoning
1 1/2 Tablespoons The Spice House Garlic Powder
1 Tablespoon The Spice House Bouquet Garni French Herb Blend
1 Tablespoon The Spice House Mesquite Smoke Flavor
Season your venison steaks with the mixture above and let it sit at room temperature for 30 minutes to soak up the great flavors. Heat your pot with enough oil to cover the bottom (I used Sciabica Jalapeno Extra Virgin Olive Oil, very delicious. Once hot, add steaks and brown. Brown the steaks on a medium heat for 10 minutes on each side. Once browned, remove the steaks from the pot and add onions, bell peppers and tasso. Brown them until the onions look like half of them are gone. I brown them for about 20-30 minutes.
After you have browned everything, throw it all back into the pot and add enough broth to cover the meat, and stir. After you have stirred it all together, cover it and leave on medium heat so that it can boil. Add broth periodically to maintain water level. Continue stirring the pot so that the meat will not stick to the bottom.
At this time, cook some rice according to your rice cookers instructions.
You will know when the meat is tender with the bones start falling off of the meat. When this happens lower the heat and let the gravy thicken. If the gravy is not as thick as you'd prefer, throw in some corn starch and it will thicken up.
I like black eye peas and tasso as a side dish when cooking venison. I use half an onion and half a pound of slab bacon. Brown them together for about 15 minutes and then I add 2 cups of water and raise the temperature to make the water boil to tenderize the tasso. After 15 minutes, I then add the black eyes then cook until tender. Enjoy!
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