Deer-ty Rice

Deer-ty Rice! Clever, huh? You know, like Dirty Rice, the Cajun dish. Except with deer. Hence, Deer-ty Rice! Rick thought of it. Ok. I'll stop.

Anyway, this rice turned out amazing. Heck, I'd say it's probably one of the best rice dishes I've ever had. Being Asian, I grew up eating a lot of rice. Tons of rice. So now, I don't really care for rice. But this Deer-ty Rice was a delight. Hearty and intensely flavorful, this would make a great meal by itself after a long, cold day of being out in the field.

Servings: 4-6
Prep time: 5 minutes
Cook time: 20 minutes
- 2 tbs. butter
- 1 lb. deer ring bologna/venison sausage, sliced
- 1 1/2 cups uncooked long grain rice
- 1 cup water
- 2 cups beef broth
- 3 ribs celery, chopped
- 2 shallots, finely chopped
- 1 tsp. dried marjoram
- 1 tsp. dried parsley
- seasoned pepper, to taste
- salt, to taste

1. Cut venison sausage into 1/4 inch pieces. Then cut those pieces in half.

2. Melt 2 tbs. of butter in a dutch oven over medium-low heat.
3. Add chopped celery and cook for 5-7 minutes. Do not let the celery burn, just sweat them. Lower the heat or cook with the lid on if it helps. 

Sprinkle a pinch of salt over the celery.

4. Add chopped shallots and cook for 1 minute. Stirring constantly.  Be careful not to burn shallots.
5. Add sausage pieces and cook for 2 minutes. Stir.
6. Add rice and cook for 2 minutes. Stirring constantly.
7. Add water and beef broth. Bring to a boil, and then lower heat down to a simmer. 

Cover and cook for 20 minutes, or until the rice is tender.

8. Add marjoram, parsley, seasoned pepper and salt, to taste. Fluff rice with a fork and enjoy! 

You'll love it. We promise!

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