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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
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.