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Spicy Venison Crispy Rice

Name: Spicy Venison Crispy Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Venison
Ingredients: 3/4 lb Venison steak Seasoned with SPG seasoning (salt, pepper, garlic); 2 cups Short grain rice; 2 1/4 cups Water; 2 tbsp Rice wine vinegar; 1 tbsp Sugar; 1/2 tsp salt; 1/4 cup Mayo; 2 tbsp Sriracha; . . Eel Sauce for topping; . . Spicy mayo for topping; . . Slice Jalapeños for topping; . . Sesame seeds for topping

Crispy, golden rice topped with spicy venison, finished with eel sauce, jalapeños, and sesame seeds. This recipe brings together bold flavor, texture, and a fresh take on wild game cooking. It’s simple, unique, and guaranteed to impress.

Prep Time

10m

Cook Time

45m

Total Time

55m

Servings

Rating

Not rated

Ingredients

3/4 lb Venison steakSeasoned with SPG seasoning (salt, pepper, garlic)

2 cups Short grain rice

2 1/4 cups Water

2 tbsp Rice wine vinegar

1 tbsp Sugar

1/2 tsp salt

1/4 cup Mayo

2 tbsp Sriracha

. . Eel Saucefor topping

. . Spicy mayofor topping

. . Slice Jalapeños for topping

. . Sesame seedsfor topping

Instructions

0 of 7 complete

Rinse rice thoroughly until the water runs clear. Add rice and water to a pot and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes (do not open lid)

Remove from heat, uncover, and let steam for 5 minutes. Gently mix in rice vinegar, sugar, and salt

Line a square or rectangular dish with plastic wrap. Add rice and press down evenly with a spatula. Wrap tightly and place in freezer for 20–30 minutes, until firm

Heat a thin layer of oil to 350°F. Fry rice pieces 4–5 minutes per side until lightly golden. Transfer to paper towels

While rice chills, season venison with SPG. Sear on high heat to rare–medium rare. Remove and finely chop

In a bowl, mix chopped venison with mayo and sriracha

To assemble: - Add a spoonful of spicy venison on each crispy rice piece - Drizzle with eel sauce and spicy mayo - Top with jalapeños and sesame seeds

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Chef's Tips

Don’t overcook the venison. Keeping it rare to medium rare is what makes this dish next level.

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