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Deer Rice and Gravy


New Member
Jun 10, 2020
20200719_160434.jpgStarted by cutting up 2 large onions and 1 large bell pepper. Using a piece of deer backstrap and smoked sausage. Had my smallest kitchen helper assisting with seasoning. Seasoning includes salt, cayenne pepper, black pepper, granulated garlic, cajun power garlic sauce, and worcestershire sauce. Season to taste.

Cover the bottom of the pot with vegetable oil and put on a medium heat. Place cut up deer and begin to brown.

Brown meat until it looks similar to this and add sausage.


Continue to brown for a few more minutes.


Should end up looking something like this.

Remove meat and add in the cut onions and bell pepper. Leave anything that is stuck to the bottom of the pot. It makes the gravy.

Brown the onions and stir occasionally. Just like with the meat. When stirring the onions around be sure to scratch the bottom of the pot. Once they start to look like this a splash or 2 of water will help.


Continue to brown until you have them looking similar to this. They will be somewhat of a paste and stuck together.


At this point put the meat back in the pot and give it a stir. Add water to cover the meat and cover the pot. 20200719_170448.jpg

Let cook on a medium heat with the pot lid on and check occasionally. When the water starts to get low add to about the same level as you started and keep on cooking. This can be done 2 or 3 times to get the meat nice and tender. Should take 2.5 to 3 hours for the finished product. Later in the process the heat can be turned on low. Be sure to leave enough gravy to put on top of your rice. Will add a finished product photo once its done. Putting this together as I cook. Also serve with vegetable of choice on the side.

Here is an in progress photo. Will somewhat resemble the finished product.


Just sharing a little Louisiana cooking.... and not that New Orleans BS!