Directions:
- In a large deep skillet heat olive oil over medium low heat and sweat minced garlic.
- Add ground venison to skillet with onion soup mix, worcestershire sauce, salt and pepper to taste. Cook approximately 5 minutes.
- Add frozen vegetables after the venison is mostly cooked through. Cook, uncovered to allow most of the moisture to boil off.
- When the vegetables are completely heated through, stir in the cooked rice and the sour cream.
- Just before serving, sprinkle the top with french fried onions or crushed potato chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.58 Kcal (1011 kJ) | ||
| Calories from fat | 61.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 27.02mg | 9% | |
| Sodium | 548.96mg | 23% | |
| Potassium | 287.48mg | 6% | |
| Total Carbs | 23.92g | 8% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 21.98g | 44% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 3.4mg | 19% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 111.57 Kcal (467 kJ) | ||
| Calories from fat | 28.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 11% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 9% | |
| Sodium | 253.53mg | 23% | |
| Potassium | 132.77mg | 6% | |
| Total Carbs | 11.05g | 8% | |
| Sugars | 0.53g | 5% | |
| Dietary Fiber | 1.41g | 12% | |
| Protein | 10.15g | 44% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 1.6mg | 19% | |
| Calcium | 39mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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