Venison and Brown Rice Bar (aka “Unfried Rice”)

Our friends, Greg and Catherine, joined us for dinner on Friday night. Catherine focuses on a raw vegan diet as much as possible, so we wanted to have a fun spread. They did, however, provide some venison that had been given to them. Everything was delicious and very simple. Greg and Catherine arrived around 2:30 in the afternoon. We prepped the Raw Pumpkin Pie and began the meat marinade while we caught up and enjoyed each others’ company. We ate around 5 and finished with a great board game. It was so much fun to cook as couples and try new things.

Nothing says southern hospitality like a glass of iced tea! (Of course it's sweet!) All photography in this post courtesy of Bryan McKinnon, http://www.shadowlight.smugmug.com.

The Spread: Brown Rice Bar with Fresh Mix-Ins, Pan-fried Venison, Tossed Salad with Mushrooms and Tomatoes, Carrot Salad with Cinnamon, and Sweet Tea.

Meat for the Man Folk: venison marinated in apple cider vinegar, garlic salt, onion salt, pepper and olive oil for 1 hour prior to battering in Italian panko (bread crumbs) and pan frying in canola oil. Yum!

Fresh Raw Ingredients for the Rice Bar: tomatoes, zucchini, apples, carrots, green onions, radishes, green and red peppers, white onions, pumpkin, garlic.

More Rice Bar Add-Ins: Pomegranate, Goat Cheese, Parsley, Paprika, Curry, and Mint Leaves. I highly recommend the combination of garlic and curry. This was a great feature and I will definitely serve it again. So tasty, and everyone gets to pick their own add-ins! You can please vegetarians, and it doesn't matter if the rice gets cold because it still tastes great!

We concluded the evening with a rousing game of Settlers of Catan, Organic French Press Coffee for the ladies and Earl Grey Tea for the men. (Okay, I took this pic, obviously.)

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7 responses to “Venison and Brown Rice Bar (aka “Unfried Rice”)

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