Turn a pound of venison into dinner with this creamy ground venison and mushroom rice recipe. It is always a hit with our family and I am sure it will be with yours as well.
If you are looking for a different way to use some of the venison in your freezer, this is the recipe for you. It is quick, easy and filling.
Table of Contents
Here in the midwest, it is not uncommon to have a freezer full of deer meat. And while most of ours gets turned into tacos or venison chili, we like to have some variety.
So we experimented with one of our favorite meals that uses ground pork, creamy pork chop suey, and used venison instead. And let me tell you, we like it every bit as much.
This is an easy dinner that is quick enough to make on a weeknight. It is also easy enough that Little Dude can make it on his own.
He always claims all of the leftovers. Then we will heat them up for breakfast the next few days, he likes it that much!
Making the Recipe
To make this easy meal, just brown up a pound of ground venison with some salt, pepper, and garlic. You can add some diced onion if you have it, or leave it out if you prefer.
We grind our own meat and don’t add any fat, so there is nothing to drain. If your process meat has grease, feel free to drain it.
Otherwise you can leave it in and use it to toast the rice. Once the rice has toasted for a minute or two, add the rest of the ingredients.
The soy sauce adds great depth of flavor and more savory salty notes. Of course a can of cream of mushroom soup makes anything more cozy.
Use the can from the mushroom soup to measure out the milk. Then add a can of mushrooms, juice and all.
That’s it really. Just let it cook over medium heat until it starts to bubble, then cover it and turn it down to low.
Let it simmer until the rice is tender and the the liquid is absorbed. Give it a stir and dinner is ready!
We usually serve ours with either green beans or broccoli. You can have whatever vegetable you like on the side.
More Venison Recipes
If you are looking for more ways to use up the meat in your freezer, I have a collection of ground venison recipes to try. Check them out and find some new ideas.
We also have some recipes that use backstrap that are popular. You can see if any of my venison recipes catch your eye.
The boys have been perfecting a venison burger recipe. Now that they have it dialed in, I will have to ask them to share it with you all.
If you have a favorite venison recipe, let me know about it in the comments below. I would love to give it a try!
Creamy Ground Venison and Mushroom Rice
- 1 pound ground venison
- 1 small onion diced
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup long grain rice
- ¼ cup soy sauce
- ½ cup water
- 10.5 ounce cream of mushroom
- 10.5 ounce milk use the soup can to measure
- 6 oz canned sliced mushrooms undrained
- In a large skillet that has a lid, brown the venison with the salt, pepper, garlic, and onion over medium heat.1 pound ground venison, 1 small onion, 1 teaspoon garlic powder, ½ teaspoon black pepper
- Add the rice and toast for a couple of minutes.1 cup long grain rice
- Stir in the soy sauce, water, cream of mushrooms soup, milk, and mushrooms. Cook until the mixture starts to bubble.¼ cup soy sauce, ½ cup water, 10.5 ounce cream of mushroom, 10.5 ounce milk, 6 oz canned sliced mushrooms
- Reduce the heat to low and cover the pan. Simmer for 25 minutes.
- Stir everything together and check the rice for doneness. Add a little more liquid and cook a few more minutes if needed.