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!

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

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