How to Make Mexican Venison Skillet - A Step-by-Step Guide

Are you looking for a delicious and unique way to enjoy venison? Look no further than this Mexican Venison Skillet recipe! Packed with bold flavors and satisfying ingredients, this dish is sure to become a new favorite in your household. Whether you're a seasoned hunter or simply looking to switch up your dinner routine, this recipe is perfect for any occasion.

One of the best things about this recipe is how easy it is to prepare. With just a few simple ingredients and a couple of eas...

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Ingredients

  • 2 tablespoons butter or margarine
  • 1 pound ground venison
  • 2 teaspoons minced garlic
  • 1 onion, chopped
  • 2 tablespoons butter or margarine
  • 1 (7 ounce) box Spanish rice mix
  • 3 cups water
  • 1 (14.5 ounce) can stewed tomatoes, cut up
  • ½ cup salsa
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can sweet corn, drained

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
  • Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.
  • Nutrition

    332 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 78mg
    • Sodium: 780mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 13mg
    • Calcium: 81mg
    • Iron: 5mg
    • Potassium: 578mg