Brazilian-style Venison with Rice is a modern Brazilian-inspired Fusion recipe for a classic one-pot dish of rice, minced venison, vegetables and beans in a tomato base with cheddar, coriander leaves and yoghurt. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Brazilian-style Venison with Rice.
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Ready in under 30 minutes, this is a quick, tasty and protein-packed dish based on a Brazilian recipe. Though typically made with beef I've substituted venison here as I prefer it (it's more lean) and it's a cheaper meat. You can easily return this to the original beef version as it's a direct substitution.
Ingredients:
1 tbsp olive or vegetable oil
250g (1/2 lb) lean minced (ground) venison (or beef)
2 onions, diced
6 spicy chorizo slices, diced
2 garlic cloves, crushed or finely grated
400g (14 oz) tin tomatoes
250g (1/2 lb) long grain rice
220g (1/2 lb) green beans, trimmed and roughly chopped into shorter lengths
400g (14 oz) tin kidney beans in chilli sauce
50g (2 oz) extra-mature cheddar, finely grated
150g (3/5 cup) Greek-style natural yoghurt, optional
10g (1/3 oz) fresh coriander, leaves picked
Method:
Heat the oil in a large, deep frying pan on a medium heat. Fry the beef, onions and chorizo for 5 mins, breaking up the mince with a wooden spoon, until the mince has browned and the onion is translucent.
Stir in the garlic, tomatoes, rice and green beans. Use the tomato tin to add 2 tins full of water. Bring the ingredients to a simmer and cook for 10-12 mins, stirring occasionally, until the rice is just tender. Finally stir in the chilli beans and heat through for 2-3 mins.
Season to taste, then spoon onto plates. Serve with bowls of grated cheese, coriander leaves and yogurt to serve.
