Fast & Healthy Venison: Salsa Stewed Ground Elk

Fast & Healthy Venison: Salsa Stewed Ground Elk with a poached egg

Fast & Healthy Venison

Fast & Healthy Venison: If there is one common thread between busy hunters, and their field to table cuisine, it’s our need for a delicious, fast & healthy venison weeknight meal. If said meal uses some of our bountiful grinds = BONUS!

Fast & Healthy Venison
Salsa Stewed Elk & a poached egg

Salsa Stewed Ground Elk with a poached egg

Pressure Cooker Recipe

  • 1 tablespoon canola oil
  • 1 lb. lean ground venison (deer, elk, antelope)
  • 1 sweet onion chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1 cup long grain white rice
  • 1 4 oz can diced roasted green hatch chilies
  • 2 cups water
  • 1 16 oz jar of your favorite salsa
  • 1 15 oz can black beans, drained & rinsed
  • 1 cup frozen corn kernels
  • 1/4 cup chopped scallions
  • 1 cup shredded cheddar, jack, or your favorite cheese
  • 1 poached egg per serving ( Recipe follows)

With cooker’s cover off, heat oil till sizzling. Brown venison, onion, salt about 5 minutes. Add rice, chilies,water, and salsa. Lock pressure cooker & cook for 8 minutes on high. Quick release the steam and pressure. stir in beans & corn, and cook about 3 minutes till corn, and beans are heated through.

Serve Salsa Stewed Venison topped with cheese, scallion and a poached egg. Relax and enjoy this healthy, delicious comfort food!

Perfectly Poached Eggs

Perfectly Poached Eggs

Points to remember

  • Make sure your eggs are really fresh.
  • Add a small dash of vinegar to a pan of steadily simmering water.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  • Slowly tip the egg into the water, white first. Leave to cook for three minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  • Drain onto kitchen paper

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