Description
Tender venison cubes slowly simmered in a rich tomato sauce with onions and green peppers, served over fluffy rice for a hearty and comforting meal.
Ingredients
Scale
- 2 pounds venison cubes, trimmed and cut into bite sized pieces
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1 cup tomato sauce
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 cups cooked white rice
Instructions
- Heat a heavy bottomed pot or Dutch oven over medium heat and add olive oil.
- Season venison cubes with salt, black pepper, and paprika.
- Sear the venison in batches until browned on all sides. Remove from the pot and set aside.
- In the same pot, add diced onion and green bell pepper. Cook until softened, about 5 to 7 minutes. Stir in minced garlic and cook for 1 minute.
- Return the venison to the pot. Add diced tomatoes, tomato sauce, and dried oregano. Stir to combine.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 60 to 75 minutes until the venison is fork tender.
- Taste and adjust seasoning if needed.
- Serve hot over cooked white rice.
Notes
- Sear the meat properly for deeper flavor.
- Cook low and slow to ensure tenderness.
- Simmer uncovered during the last 10 minutes if you prefer a thicker sauce.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg