VenisonWild Recipes

Cajun Red Beans and Rice with Canned Venison

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Few dishes in the Cajun cuisine line-up are as favored, grounding and reminiscent of home as a hearty bowl of red beans and rice. It’s simple, showcases the quality texture and flavor of the red bean and works incredibly well with a wide variety of proteins. Traditionally, red beans and rice is prepared with andouille sausage. However, this recipe features the bold flavors of slow-cooked red beans, bay leaf, paprika and garlic that meld with the richness of canned venison, which when browned serves as an excellent flavor base for red beans. This dish is not only a feast for the senses but also a celebration of the wild spirit within us. A true Cajun wild game recipe that will transport you to the heart of the bayou while keeping you well-fueled for your next outdoor adventure. 

Serves: 4
Time to Make: 1.5 hour + 12 hours soaking time
Also Works With: Canned wild pork, elk, moose


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Cajun Red Beans and Rice with Canned Venison

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Recipe by Brandon Dale Course: Venison, Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb 1 bag of red beans

  • 1 lb 1 canned venison

  • 2 cups 2 long-grain rice

  • 1 large 1 onion, finely chopped

  • 1 1 green bell pepper, finely chopped

  • 2 2 celery stalks, finely chopped

  • 5 cloves 5 garlic, minced

  • 3 tablespoons 3 vegetable oil

  • 2 teaspoons 2 Cajun seasoning

  • 1 tablespoon 1 black pepper

  • 1 teaspoon 1 paprika

  • 2 2 whole bay leaves

  • 1 teaspoon 1 dried thyme

  • 1/2 teaspoon 1/2 cayenne pepper (adjust to your preferred spiciness)

  • Salt and pepper to taste

  • 4 cups 4 turkey bone broth (chicken or venison broth acceptable substitute)

  • Fresh parsley, chopped or whole (for garnish)

Preparation

  • Day Before
  • The day before, cover your red beans completely in cold water and allow to soak overnight for at least 12, but ideally 24 hours. Check to ensure they are entirely covered in water and add water as necessary to allow full rehydration. Using dried and rehydrated beans ensures proper consistency of the red bean after cooking, and compared to canned red beans, the flavor is exponentially better.
  • Day Of
  • Heat the vegetable oil in a large Dutch oven over medium heat. Add the chopped onions, bell peppers, and celery, and sauté until they become tender and fragrant.
  • Stir in the minced garlic and continue sautéing for another minute until golden brown. Remove all ingredients from flame, and store in bowl. Add last tablespoon of vegetable oil back to pan.
  • Drain the venison from the can, and add it to the pan, leaving large chunks together. Let the meat brown intensely on one side. Once brown, add back all sauteed vegetables.
  • Deglaze the pan using the turkey stock by adding 1 cup. Scrape the brown “bits” off the bottom of the pan, and add red beans, Cajun seasoning, paprika, dried thyme, and cayenne pepper. Add the remainder of the turkey stock. Stir everything together, and let the ingredients simmer for 25 minutes.
  • Prepare long grain rice according to the package instructions, and when it’s done, fluff it up with a fork for maximum texture.
  • Check red bean doneness by smashing a few beans with a fork; they should be tender to the fork but still bean shaped and fully intact. Adjust salt to taste.
  • I prefer to smash about 40% of the beans and then mix well before serving. This allows for the creaminess of the beans to shine throughout, while still leaving whole beans and crispy venison chunks for texture.
  • Serve red beans and rice with a generous scoop of the tender rice and a sprinkle of freshly chopped parsley for that pop of color and freshness.

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Brandon Dale

Brandon grew up in South Louisiana camping, kayaking, hunting and fishing, and he is an avid fly-fisherman and hunter. Now living in NYC for graduate and medical school, he finds solace in the woods and waters of the Upstate NY, Hudson Valley, Long Island and Vermont.

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