Undoubtably one of my favorite meals, this classic takes me back to my childhood as my mom would make this delicious meal, most of the time with chicken breasts, that I would spread up and top my plate with mountain tops of white rice to “carb” up for basketball games and track meets!

Now we have taken her classic recipe and my wife has put our own Run2Gun spin on it with our elk venison from last fall, give it a try!

THE VENISON RECIPE

-First I started by marinating the meat in a bag for 24hrs in Lawry’s Mesquite, seasoned with McCormick’s Smokehouse Maple.

-Grill your steaks on LOW, the thickness of my steaks only required 3 minutes on each side to keep the venison from turning hard.  This cooked my steaks to “medium”

THE SALSA

-Dice up 6 roma tomatoes

-Dice up 1 jalapeño

-Dice cilantro

-Dice up 1/2 red onion

-1 teaspoon of fresh garlic

-1 teaspoon of lime juice

-Salt to your liking

Cook as many servings of rice as desired.

THE MONEY MAKER

Every good recipe has a secret sauce right?  Well this one isn’t so secret, but in my eyes is essential!  When it’s all said and done, steaming on your plate, add creole seasoning to your liking!!

Enjoy this fresh and fun summer recipe as your are dreaming about your next hunt this fall!!

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