Venison with Black Beans and Rice

This is a simple, delicious recipe for venison. We topped this dish with a homemade salsa (recipe to follow another day!) and sour cream to give us springtime flavor in February!

30 minutes or less even when you make the salsa!

1 lb Ground Venison

1/2 tsp. Ground Cumin

1/2 tsp salt

1 can Black Beans rinsed well

1 Cup Brown or Long grain rice.

Take a 2 Quart saucepan with 2 Cups water, one cup rice and a sprinkle of salt, put on high heat until it comes to a boil, then reduce heat to low, never removing the lid. Allow the rice to simmer on low while you prepare the venison.

In a cast iron skillet with a tablespoon of Olive Oil, brown the venison on a medium heat with the salt and cumin until all the red is out. When the rice is finished, remove the lid. The water should all be used up and a light fluffy rice should remain. Take the black beans and rinse them in a collander with warm water until the bubbles stop and then toss them into the rice. We serve this in a bowl with the rice and beans on bottom, fresh salsa on top and a dollop of sour cream. Simple, fast and delicious.