Ingredients for Deer Mash
- 2 tablespoons Creole seasoning
- Seasoning
- 2 medium carrots, chopped
- White Onion
- Condensed Golden Mushroom Soup
- White Rice
- 1.5 lbs venison stew meat, cut into 1-inch cubes
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How to Make Deer Mash
- In a 1-gallon zip-top freezer bag, combine 2 tablespoons Creole seasoning and 1 tablespoon Slap Ya Mama seasoning.
- Add 1.5 lbs of 1-inch cubed venison stew meat to the bag. Seal and shake until the meat is completely coated with seasoning. Marinate for at least 15 minutes (longer is better!).
- While the venison marinates, chop 1 medium onion and 2 medium carrots.
- In your pressure cooker, combine the chopped onion, carrots, 1 (10.75 ounce) can of condensed cream of mushroom soup, and 1 cup of long-grain rice.
- In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat.
- Add the marinated venison to the hot skillet and sear on all sides until nicely browned. Do not cook through completely.
- Transfer the seared venison to the pressure cooker.
- Secure the lid and set the pressure cooker to high pressure for 15 minutes.
- Allow the pressure cooker to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure.
- Open the lid and fluff the rice with a fork. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
29g
Fat
30g
Carbs
48g
