Bobby”s Venison with rice and sucatash. Place venison in a container or on a plate. Use a small spatula to spread paste evenly over meat, or wear kitchen gloves and rub paste. Arrange on a platter and drizzle over juices that have collected after resting the meat.

Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes. Try an easy curry venison dish served with rice. You can cook Bobby”s Venison with rice and sucatash using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bobby”s Venison with rice and sucatash

It's 2 lbs of Back strap venison.
You need 1 can of sucatash.
It's to taste of Salt.
It's to taste of Pepper.
Prepare of Jasmin rice.

You may use lean beef in this recipe, as well. Tenderloin or sirloin would be good substitutes for lean, tender venison. If using a less tender cut of beef or venison (such as hindquarter roast, chuck, or rump roast), simmer it along with the broth. Wild rice and American game (and yes, I realize the irony of using it with a non-native deer) just works, and I happen to have some real-deal wild rice from Wisconsin.

Bobby”s Venison with rice and sucatash instructions

Prep and season venison.
Sauté onions and peppers.
Bring all together cook until your temp and serve.

Mushrooms are another natural with venison, and with wild rice. Remove from heat and serve over succotash. Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean Like Hoppin' John, the dish takes. Just a easy Meal tonight My friends Many Blessings to you all. May you have a Wonderful Saturday.