Mexican Venison Skillet

Name: Mexican Venison Skillet
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps butter or margarine; 2 Tbsps butter or margarine; 439 grams kidney beans, rinsed and drained; 439 grams kidney beans, rinsed and drained; 411 grams stewed tomatoes, cut up; 411 grams stewed tomatoes, cut up; 2 teaspoons minced garlic; 2 teaspoons minced garlic; 454 grams ground venison; 454 grams ground venison; 1 onion, chopped; 198 grams box Spanish rice mix; 198 grams box Spanish rice mix; 118 milliliters salsa; 439 grams sweet corn, drained; 439 grams sweet corn, drained; 710 milliliters water

Mexican Venison Skillet might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 49g of protein, 25g of fat, and a total of 671 calories. A mixture of water, ground venison, ground venison, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Melt butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.

Ingredients you will need

Venison

Garlic

Onion

Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.

Ingredients you will need

Kidney Beans

Tomato

Venison

Butter

Salsa

Water

Corn

Rice

Equipment you will use

Sauce Pan

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

2Tbsps

butter or margarine 2Tbsps

butter or margarine 439grams

kidney beans, rinsed and drained 439grams

kidney beans, rinsed and drained 411grams

stewed tomatoes, cut up 411grams

stewed tomatoes, cut up 2teaspoons

minced garlic 2teaspoons

minced garlic 454grams

ground venison 454grams

ground venison 1

onion, chopped 198grams

box Spanish rice mix 198grams

box Spanish rice mix 118milliliters

salsa 439grams

sweet corn, drained 439grams

sweet corn, drained 710milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.