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Venison Fried Rice

By: Angela Ellis


  • 2 cups chopped, cooked venison
  • 4 cups cooked rice
  • 1 cup chopped onion
  • 1 cup cooked peas
  • 1 cup scrambled eggs
  • Oil
  • Soy sauce


Cook rice and set aside. Heat large skillet until hot. Add oil and soy sauce. Sauté onion lightly. Add venison, peas and eggs and toss lightly. Add cooked rice and stir until mixture is hot, adding soy sauce as needed.

Savory Pepper Elk Steak
Combine flour, salt and pepper. Dredge steak strips in seasoned flour. Heat shortening in large skillet and brown strips over medium heat. Drain tomatoes, reserving the juice. Add tomato juice, water, onion, garlic and gravy base to skillet. Reduce heat; cover and simmer for 1 1/2 hours until meat is tender. Add sherry, Worcestershire sauce and bell pepper strips. Simmer another 5 minutes. (If gravy is too thin, thicken with flour/water and cook until thick

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