Foodie Friday: Venison Spanish Rice

Cooking is not my strongest skill, in fact, it’s probably one of my worst skills. That’s why easy-to-make venison recipes are the greatest things since sliced bread – especially when they taste so darn good. This venison Spanish rice recipe from Chris Lippincott, of New York, is a perfect example of how simple and quick it can be to whip up an awesome dish from our favorite wild-game protein. You can amp up or tone down the spicy hot factor depending on what you’re in to, in that regard. Give it a try and let us know how much you like it!


Foodie Friday: Venison Spanish Rice

Spanish rice recipes have been around a long time, for good reason. Any cook can adapt the recipes to the level of spicy hotness that they like, plus use all kinds of different meats like venison, beef, pork, chicken or fish. (Photo courtesy


  • 1 pound ground venison or venison sausage
  • 1 cup of dry white rice
  • 1 can of diced tomatoes
  • 1 jar of medium salsa
  • 1 small onion, diced
  • 3 cloves of garlic, diced
  • 1 small green pepper, diced
  • 1 can of black olives, slice as many as you’d like for taste
  • 1 teaspoon of cilantro
  • 8 ounces of shredded Mexican cheese



Cook rice to directions. Saute the venison, garlic, onion, and peppers. Drain the meat mixture. In a large casserole dish, mix the rice, meat mixture, tomatoes, salsa, olives and cilantro. Cook in a 350° F oven for 30 minutes. Top with cheese and continue to cook another 15 minutes. Serve with a salad, green vegetable or tacos. Enjoy!


Deer Camp Butcher Shop: How to Process Venison Ribs


Learn How to Process Your Own Venison!

There’s just something satisfying about knowing you’ve done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn’t have to pay someone else to do it for you! Gut It • Cut It • Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison.