Mexican Venison Skillet

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter or margarine
• 1 pound ground venison
• 2 teaspoons minced garlic
• 1 onion, chopped
• 2 tablespoons butter or margarine
• 1 (7 ounce) box Spanish rice mix
• 3 cups water
• 1 (14.5 ounce) can stewed tomatoes, cut up
• 1/2 cup salsa
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (15.5 ounce) can sweet corn, drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the first portion of butter in a large deep skillet over medium-high heat. Add the ground venison, breaking it up, and cook about 6 minutes until no pink remains and it reaches 160°F (71°C).

2. Add the chopped onion and cook about 4 minutes until softened, then stir in the minced garlic and cook 1 minute more.

3. Melt the second portion of butter in the skillet, add the Spanish rice mix, and stir for 1 minute to lightly toast it.

4. Pour in the water, stewed tomatoes and salsa. Bring to a boil, stir, then reduce heat to low, cover and simmer 15 minutes.

5. Stir in the rinsed and drained kidney beans and the drained sweet corn. Cover and simmer about 8 minutes more, until the rice is tender and the liquid is absorbed.

6. Remove from the heat, let stand uncovered 2 minutes, then fluff and serve hot.