Cajun Rice and Gravy
A classic Cajun rice and gravy made with venison, slow-cooked until tender in a rich brown gravy and served over fluffy white rice.
Equipment
Ingredients
- 3 Tablespoons Vegetable Oil
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 4 Pounds Venison Roast
- 2 Each Yellow Onions large, diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 6 Cloves Garlic minced
- 8 Cups Beef Broth
- 1 teaspoon Worcestershire Sauce
- 2 Each Bay Leaves
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 3 Cups Long Grain Rice
Instructions
- Liberally season the Venison roast with salt and pepper. Allow to rest at room temperature for 30 minutes before cooking.2 teaspoons Salt, 1 teaspoon Black Pepper, 4 Pounds Venison Roast
- Add the vegetable oil to a heavy bottomed pot (like a Dutch Oven) and turn the heat to medium-high.3 Tablespoons Vegetable Oil
- Sear the Venison roast on all sides, browning well, then remove to a plate on the side.
- Add the holy trinity (the diced onions, bell peppers and celery) and allow them to deglaze the bottom of the pot. Scrape all those dark stuck-on pieces up. Cook for about 30 minutes, until nice and dark.2 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add the minced garlic and cook another couple of minutes.6 Cloves Garlic
- Pour in the beef broth, slowly, stirring to make sure anything stuck is brought up.8 Cups Beef Broth
- Add the venison roast back to the pot along with all the seasonings. Stir well, then bring to a boil.1 teaspoon Worcestershire Sauce, 2 Each Bay Leaves, 1 Tablespoon Cajun Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Turn the heat down to a simmer, then cover the pot and cook on that low simmer for 3 hours.
- The meat should be nice and tender at this point, shred or cut into small pieces. Taste the gravy and decide if you need to add any more seasoning.
- Serve over cooked white rice.3 Cups Long Grain Rice
Notes
It's important you allow the meat to brown nicely at the start. Don't be tempted to turn the meat too soon. Allow it to char a little. The magic of this recipe is in the gravy, and that comes from the drippings.
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Nutrition
Calories: 598kcal | Carbohydrates: 58g | Protein: 60g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 193mg | Sodium: 1903mg | Potassium: 1001mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 9mg
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