Easy Venison Steak Bowl with Queso Rice and Pico de Gallo
A flavorful wild game dish featuring tender venison steak strips served over zesty homemade Mexican rice, topped with creamy queso and fresh pico de gallo.
If you’re looking to break away from traditional roast recipes and try something bold and flavorful with your venison, this Mexican-style steak and rice dish is going to be a hit. Perfect for a weeknight dinner or a wild game-themed camp cookout, this recipe features tender strips of venison roast, seared and seasoned with smoky spices, then served over zesty Mexican rice and finished with a drizzle of queso and fresh pico de gallo.
This dish blends the bold flavors of cumin, chili powder, and lime with the lean, rich taste of venison. It’s hearty, colorful, and loaded with textures — from creamy cheese to crunchy fresh pico. The rice is made from scratch (no boxed mix here!), and it pairs perfectly with any protein, but it really shines when it’s topped with strips of wild venison.
Why You’ll Love This Recipe
- Great for sliced roast or backstrap — no ground venison needed
- One-pan rice, one-pan meat — easy clean-up whether at home or at hunting camp
- Packed with flavor — queso, lime, pico, spices — it hits all the notes
- Versatile toppings — customize it with avocado, hot sauce, or tortilla chips
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PrintEasy Venison Steak Bowl with Queso Rice and Pico de Gallo
A flavorful wild game dish featuring tender venison steak strips served over zesty homemade Mexican rice, topped with creamy queso and fresh pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Mexican Rice:
- 1 cup white rice (preferably Long Grain)
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 (8 oz) can tomato sauce
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
For the Venison Steak:
- 1 lb venison roast, thinly sliced into strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For Toppings:
- 1/2 cup melted queso dip, for drizzling)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup pico de gallo (store-bought or homemade: diced tomatoes, onion, jalapeño, cilantro, lime juice, salt)
Instructions
Prepare the Mexican Rice:
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the rice and stir frequently, browning it lightly for 3-5 minutes until golden and toasty.
- Add the diced onion and cook for 2-3 minutes until softened and translucent.
- Stir in the tomato sauce, cumin, chili powder, garlic powder, oregano, and a pinch of salt and pepper. Mix well to coat the rice.
- Pour in the chicken broth, stir, and bring to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
Cook the Venison Steak:
- While the rice cooks, season the venison strips with smoked paprika, garlic powder, cumin, salt, and black pepper.
- Heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the venison strips in a single layer (work in batches if needed to avoid overcrowding). Sear for 2-3 minutes per side until browned and cooked to medium-rare (135°F/57°C internal temperature for best texture, as venison can get tough if overcooked).
- Squeeze lime juice over the cooked venison strips and set aside, tented with foil to keep warm.
Assemble the Dish:
- Spoon the Mexican rice onto a serving platter or individual plates.
- Arrange the cooked venison steak strips over the rice.
- Drizzle with melted queso.
- Garnish with chopped cilantro and a generous scoop of pico de gallo.
Serve:
- Serve immediately with optional sides like warm tortillas, avocado slices, or a lime wedge for extra zest.
Notes
Tips:
- Venison Prep: If the venison roast is frozen, thaw it completely and pat dry before slicing. Trim any silver skin or tough connective tissue for tenderness.
- Rice Texture: If the rice is too wet after cooking, remove the lid and cook on low for an additional 2-3 minutes to evaporate excess liquid.
- Pico de Gallo: For homemade, combine 1 cup diced tomatoes, 1/4 cup diced onion, 1 minced jalapeño, 2 tbsp chopped cilantro, juice of 1 lime, and a pinch of salt.
- Substitutions: If venison is unavailable, substitute with beef sirloin or flank steak. Adjust cooking time as needed.
