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Mexican Venison Skillet

Mexican Venison Skillet

Name: Mexican Venison Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons butter or margarine; 1 pound ground venison; 2 teaspoons minced garlic; 1 onion, chopped; 2 tablespoons butter or margarine; 1 (7 ounce) box Spanish rice mix; 3 cups water; 1 (14.5 ounce) can stewed tomatoes, cut up; ½ cup salsa; 1 (15.5 ounce) can kidney beans, rinsed and drained; 1 (15.5 ounce) can sweet corn, drained

Rating: 4.33 stars

55 Ratings
40 Reviews
10 Photos

Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-dish meal with a mild Mexican flavor. It is perfect for kids and folks who are picky about deer meat!

By VTQK

Recipe Summary

prep:

20 mins

cook:

35 mins

total:

55 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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

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Step 2

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.

Nutrition Facts

Per Serving:

331.8 calories; 23.3 g protein; 38.1 g carbohydrates; 77.5 mg cholesterol; 779.6 mg sodium. Full Nutrition

Reviews (40)

Most helpful positive review

Melissa Slayton Rihel

01/19/2011

My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans. Read More

Helpful

(15)

Most helpful critical review

FunwithFood

03/16/2009

I followed the recipe to the tee, excited to have found a new recipe to try with our annual freezer filled with venison, but when my husband took his first bite he kindly replied, "This hardly has any taste. I mean it is okay to eat, but it is really bland. Have you tasted it yet?" I was shocked as all the previous reviews said it was an excellent recipe. I took a taste and completely agreed with him. With all the ingredients in it I was amazed at the lack of taste. I used Zataran Spanish rice mix, which I feared may be too spicy, and deli style salsa not jarred. I don't know if that had anything to do with the final results. I saved the dish by adding a lot of chili powder, a good dusting of Goya seasoning and some cumin. I also mixed in a few slices American cheese till it was melted through. I hate giving a recipe such a low rating, but I cannot rate it high if the flavor is flat and bland. Read More

Helpful

(8)

55 Ratings

5 star values: 26
4 star values: 23
3 star values: 4
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Melissa Slayton Rihel

01/18/2011

My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans. Read More

Helpful

(15)

FunwithFood

03/16/2009

Helpful

(8)

Vicky N.

02/11/2008

This was an excellent recipe. I did have to improvise some because my cupboard was bare! I used black beans diced tomatoes with green chilies (yum) and creamed corn. Otherwise I prepared as directed. I would say it serves a lot more than 6 though; more like 8 to 10. I will definitely make this again. Thanks for sharing! Read More

Helpful

(7)

Sherri

12/16/2009

This is great for a base recipe. I used Ro Tel tomatoes with peppers and beef broth in place of plain water. I also added a few generous shakes of chili powder. It ended up being a lot more flavorful than I think it would have otherwise been. Read More

Helpful

(7)

LEMarr

12/04/2007

I have an abundance of venison sausage - i used one link with casing removed and altered the spices slightly so it wouldn't be too salty or spicy. It was hearty filling and didn't break my diet. Read More

Helpful

(4)

Karina

02/03/2009

My family loved it. Th kids inhaled it. Seconds for everyone. Will definately make again Read More

Helpful

(3)

keebdaisy

03/03/2014

As far as the recipe states I give a 4. But it easily turned to a 5 with some extra spices. After cooking and right before the corn I noticed it was a little bland. As some of the others did I added some cumin and chili powder. This really helped plus I added a 2nd can of tomatoes but this time I added a can of Rotel. (for the spice extra tomato and extra liquid) Read More

Helpful

(3)

AuntieHeather

12/13/2011

My husband said this was quite tasty. He wasn't initially aware that I added ground venison. I didn't make any changes or additions. Read More

Helpful

(2)

Momai0715

10/28/2012

I made this last night with some ground venison we had lying around and it turned out delicious! It makes a wonderfully simple dinner for those "bottom of the freezer can't make it to the store" nights lol. My only addition was to serve the portions in "cups" of fresh iceburg lettuce with a little sour cream & salsa on top. The cold lettuce gives it this wonderfully refreshing crunch when paired with the hot meaty rice mixture. Yum yum! Read More

Helpful

(2)

More Reviews

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All Reviews for Mexican Venison Skillet

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Nutritional Information

Mexican Venison Skillet

Servings Per Recipe: 6
Calories: 331.8

% Daily Value *

protein: 47 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 31 %

sugars:

fat: 17 %

saturated fat: 29 %

cholesterol: 26 %

vitamin a iu: 12 %

niacin equivalents: 38 %

vitamin b6: 19 %

vitamin c: 22 %

folate: 11 %

calcium: 8 %

iron: 29 %

magnesium: 16 %

potassium: 16 %

sodium: 31 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Mexican Venison Skillet

1 of 40

All Reviews

Melissa Slayton Rihel

01/18/2011

My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans.

Helpful

(15)

FunwithFood

03/16/2009

Helpful

(8)

Vicky N.

02/11/2008

Helpful

(7)

Sherri

12/16/2009

Helpful

(7)

LEMarr

12/04/2007

I have an abundance of venison sausage - i used one link with casing removed and altered the spices slightly so it wouldn't be too salty or spicy. It was hearty filling and didn't break my diet.

Helpful

(4)

Karina