Salmonsmoker
11-07-2000, 06:57 AM
Last night I was grinding some venison to make Jerky for deercamp - my wife was fixing dinner.
We had some left over rice in the frig. That was the starting place for what turned out to be an excellent dinner. Here's how.
Take the rice and put it in a skillet. Turn skillet on low and start heating (you'll need to stir the rice to keep it from burning.)
In a second skillet, fry out some ground venison (about 1/3 as much as the rice that you have.)
Mix ground venison with the rice. In the case last night, that almost filled the skillet.
Put 6 eggss (minus the shells) in a mixing bowl and whip with a fork or wisk. (Add garlic powder, and seasoning salt to taste.
Pour the eggs over the rice/venison mixture.
Cook very slowly over a low heat (about 30 minutes.)
In the last five minutes, cover the top with slices of smoked cheese and salted sunflower seeds.
I don't know what to call this stuff. It's not a quiche - no crust. Whatever it is, it has an excellent flavor.
Now....if my jerky only turns out this well.....
ss
We had some left over rice in the frig. That was the starting place for what turned out to be an excellent dinner. Here's how.
Take the rice and put it in a skillet. Turn skillet on low and start heating (you'll need to stir the rice to keep it from burning.)
In a second skillet, fry out some ground venison (about 1/3 as much as the rice that you have.)
Mix ground venison with the rice. In the case last night, that almost filled the skillet.
Put 6 eggss (minus the shells) in a mixing bowl and whip with a fork or wisk. (Add garlic powder, and seasoning salt to taste.
Pour the eggs over the rice/venison mixture.
Cook very slowly over a low heat (about 30 minutes.)
In the last five minutes, cover the top with slices of smoked cheese and salted sunflower seeds.
I don't know what to call this stuff. It's not a quiche - no crust. Whatever it is, it has an excellent flavor.
Now....if my jerky only turns out this well.....
ss