Bobby's venison pilau
SERVES 6–8
6 cups beef broth or stock
4 cups uncooked venison, cut into 1-inch cubes
¼ pound raw bacon
2 large yellow onions, chopped, divided
6–12 cloves roasted garlic (recipe below)
½ pound button or baby portabella mushrooms, sliced
2 cups long grain rice, uncooked
1 tablespoon Kitchen Bouquet or other browning sauce
2 tablespoons butter
Roasted garlic cloves
1 head garlic
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 250 degrees. Cut off 1/2 inch from the top of the head of garlic (do not remove the papery skin), then place on aluminum foil. Drizzle with 1 tablespoon olive oil, then salt and pepper lightly. Crimp foil edges to form a closed pouch, then roast for 1½ hours. These can be made several days in advance.
Pilau
In a medium pot, bring beef broth and 1 chopped onion to a simmer, then add venison cubes and simmer 10–15 minutes. Drain off broth, reserving it for later use in the recipe. In a medium skillet, brown bacon pieces; remove bacon from skillet and set aside. Use hot bacon drippings to sweat down the remaining chopped onions and sliced mushrooms, stirring often, being careful not to burn. Add bacon, onion mixture, roasted garlic, rice, 4 cups of reserved beef broth, browning sauce and butter to the pot with the cooked venison. If more liquid is needed, add more beef broth. Bring to a boil, stirring often, then reduce heat to a low simmer and cook, covered, for 15–18 minutes.
BOBBY CORDRAY, ANDREWS