NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground venison

0.25 cup Cooked brown rice

0.25 cup Black beans

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Place a large cast-iron skillet over medium-high heat and add the avocado oil.

• 2

  Once the oil is shimmering, add the diced red onion and bell peppers, sautéing for 3-4 minutes until the edges are slightly caramelized.

• 3

  Add the ground venison to the skillet, using a wooden spoon to break the meat into small crumbles.

• 4

  Sprinkle the chili powder, cumin, garlic powder, sea salt, and black pepper evenly over the meat and vegetables.

• 5

  Continue cooking for 5-6 minutes, stirring occasionally, until the venison is fully browned and no longer pink.

• 6

  Lower the heat to medium and stir in the black beans and cooked brown rice, tossing well to ensure every grain is coated in the spices.

• 7

  Cook for another 2 minutes until the beans and rice are heated through, then remove from heat.

• 8

  Divide the mixture into a bowl and top with freshly chopped cilantro and a bright squeeze of lime juice.