Venison Taco Rice

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Serving Size: 3-4 servings

Time to make: Prep: 10 mins, cook: 15 mins

Also works with: Any Ground Meat

Some of you may be a little confused by the title of this dish. You may be thinking, “Justin left out a word or two from his description of a venison burrito bowl.” Fret not my friends. This dish, although Tex-Mex in origin, is a prime example of an Okinawan staple. The beef version of this dish is claimed to first appear on the streets of Kin, Okinawa in the 1980s. Since then, the dish had gained huge popularity. It has grown so much that Taco Bell offers it as a meal in some districts of Tokyo. One of the first establishments to serve this dish is located just outside of the gate of the Camp Hansen, a U.S. Marine Base in Okinawa.

This delicious meal has comforted the soul of many Marines who returned to camp after a late night out on the town. Its creator wanted a meal that could be prepared quickly, was inexpensive, and could fill up a hungry Marine. Now the dish represents so much more than food for American servicemen, its commonly found throughout Japan. The wild game version does not differ much from the original recipe. I substituted the beef for venison and created my own taco seasoning. Its delicious, simple, and will likely end up on your week night menu.

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Ingredients:

1 lbs ground wild game (20% fat added)

1 garlic clove, minced

½ medium yellow onion, diced

2 tbsp oil

2 tbsp taco seasoning (see below for my recipe)

¼ cup salsa

2 tbsp game stock (sub beef stock)

2 cups prepared white rice

2 cups sliced lettuce

Quartered cherry tomatoes

Shredded cheddar cheese

Soy sauce

Chili sauce

Homemade Taco Seasoning

2 tsp chili powder

1 tsp garlic

1 tsp salt

1 tsp cumin

1 tsp onion powder

1 tsp dried oregano

½ tsp ground coriander

½ tsp ground black pepper

How to make it

  1. Bring a large skillet to temperature over medium high heat
  2. Add the oil, garlic, onions, and ground meat to the pan and stir.
  3. Stir in the salsa, stock, and salsa. Allow the meat to cook and the stock to reduce by half.
  4. Add the rice to your plates and top with the cooked meat. Top the meat with the lettuce, tomatoes, and shredded cheese.
  5. You can sauce the dish up a bit with soy sauce and/or chili sauce.

Venison Taco Rice

Recipe by Justin TownsendCourse: Dinner, LunchCuisine: Japanese, American, MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

500

kcal

This recipe is a wild game version of an Okinawan classic which was invented to quickly feed U.S. Marines returning to camp after late nights out on the town.

Ingredients

  • 1 lbs ground wild game (20% fat added)

  • 1 garlic clove, minced

  • ½ medium yellow onion, diced

  • 2 tbsp oil

  • 2 tbsp taco seasoning (see below for my recipe)

  • ¼ cup salsa

  • 2 tbsp game stock (sub beef stock)

  • 2 cups prepared white rice

  • 2 cups sliced lettuce

  • Quartered cherry tomatoes

  • Shredded cheddar cheese

  • Soy sauce

  • Chili sauce

Preparation

  • Bring a large skillet to temperature over medium high heat
  • Add the oil, garlic, onions, and ground meat to the pan and stir.
  • Stir in the salsa, stock, and salsa. Allow the meat to cook and the stock to reduce by half.
  • Add the rice to your plates and top with the cooked meat. Top the meat with the lettuce, tomatoes, and shredded cheese.
  • You can sauce the dish up a bit with soy sauce and/or chili sauce.

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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