Name: Venison and pepper rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 160 g ground venison; 1 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 3/4 green bell pepper, diced; 3 tbsp canned tomato sauce; 1 tbsp low sodium soy sauce; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat half the olive oil in a skillet over medium high heat. Add the onion and bell pepper and sprinkle with half the remaining salt. Cook for 5 to 6 minutes until softened and slightly browned. Remove the vegetables from the pan and set aside.
Add the remaining oil to the same skillet. Add the ground venison, the rest of the salt, and the black pepper. Cook, breaking up the meat with a spoon, for 5 to 7 minutes until browned and cooked through. Done when browned and opaque, 160°F.
Return the vegetables to the skillet. Stir in the tomato sauce and soy sauce. Simmer over medium heat for 3 to 4 minutes, stirring often, until the sauce clings to the meat and a spoon dragged through leaves a trail on the pan bottom.
Fluff the rested rice with a fork and transfer it to a shallow bowl. Spoon the hot venison and pepper mixture over the top.

Nutrition

Ingredients

Instructions

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