Beans and Rice With Venison A Sunday Favorite At Our House

Beans and Rice With Venison

Come to our house for Sunday dinner and you will find one of my husband’s favorite dishes on the table. I grew up in the south Red Beans and Rice made with the ham bone leftover from Sunday’s dinner. Nothing’s changed except my mother isn’t cooking and my husband prefers venison. Ham and bacon are for breakfast according to him.

I use cubed venison made from scrap meat after we butcher the deer sometimes I use smoked venison. I always try to use it before the next hunting season.

 Step 1 Ingredients:

1 pound red beans

If you are in a hurry you can substitute the dry beans with 2 16 oz cans of red beans.

Rinse and sort the beans and let soak overnight in a pot adding water to cover. Do not add any salt or seasoning at this time.

 Step 2 and Ingredients:

1 to 1 1/2 lbs. of venison  or ham if you like

4 cloves garlic minced

1 Large onion chopped

1 1/2 cups celery chopped

1/2 red bell pepper

1/2 green bell pepper

Cajun or Creole seasoning to taste

Salt and pepper to taste

Tabasco or other hot sauce

4 cups water

Cooked white rice (about 3 cups raw rice)In a separate skillet brown the venison

Drain beans and return to pot

In a separate skillet brown, the venison then add the onion, garlic, and cook for 2 minutes.

Put meat mixture in the pot with beans and add the water bring to a boil. Reduce heat to simmer and cover, simmer for 1 1/2 hours or until beans are tender.

Add the bell peppers, celery and seasonings. Cover and cook until the mixture thickens about an hour.

Serve over rice season to taste with salt, pepper, and hot sauce

Red Beans And Rice

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