Venison with Cowboy Butter Rice

Venison  with Cowboy Butter Rice and Toasted Rice Powder

Cowboy Butter

• 2 sticks salted butter
• 8 cloves garlic minced
• 2 tablespoon Dijon Mustard
• Zest from 1 lemon
• Juice from 1 lemon
• 2 tablespoon chopped fresh parsley
• 2 teaspoon chopped fresh chives
• 2 teaspoon chopped fresh thyme
• 2 teaspoon smoked paprika
• 1 teaspoon cayenne
• 1 teaspoon crushed red pepper flakes
• Salt and black pepper to taste

Directions:

1. Melt the butter slowly in a pan.
2. Gently stir in the remaining ingredients until well combined.
3. Serve as a dipping sauce or spooned over your dish.

Toasted Rice Seasoned Venison

• 4 6ounce Venison steaks, from the backstrap
• 4 tablespoons Toasted Rice Powder Seasoning
• 4 ounces Avocado Oil

Directions:

• Heat a large cast iron skillet over medium-high heat.
• Take clean paper towels and gently press them onto each venison steak, to remove the moisture. Repeat on the other side. Then season each steak generously with the toasted rice powder seasoning. 
• Once the skillet is hot, add the avocado oil to the pan, then gently place the steaks into the pan. Sear on each side for about 3-4 minutes until a nice crust is formed and the steaks are cooked to your desired temperature, I like medium rare.

* Note: I like to take my venison steaks out of the refrigerator for at least 1 hour before cooking so that they come to room temperature.

Castor River Farms Rice

• 1 cup Castor River Farms White Rice
• 2 Cups Chicken stock
• 3 tablespoons butter

Directions:

1. In a medium size pot, add the rice, chicken stock, and butter to the pot.
2. Set the pot over medium- high heat and bring the rice to a boil. Once the rice is at a boil, reduce the heat to a low simmer, cover the pot with a lid. Cook until all the liquid is absorbed and the rice is cooked through, about 20 minutes.

Toasted Rice Powder Seasoning

• 1/2 cup Castor River Farms Jasmine Rice
• Zest of 1 Lime
• 1 Tablespoon Freeze Dried Garlic Flakes
• 1 Tablespoon Onion Powder
• 1 1/2 teaspoons Smoked Paprika
• 1 teaspoon Chili Powder

Directions:

1. In large stainless steel skillet ad the rice and place the pan over high heat. Cook until the rice is golden brown. Make sure to stir often as the rice can easily burn.
2. Once the rice is golden brown, remove the rice from the pan and place on a plate to cool. Let the rice cool for about 15 minutes.
3. After the rice is cool add the rice to a blender or spice grinder, add the lime zest, garlic flakes, onion powder, smoked paprika, and chili powder. Blend until a nice powder is formed.
4. Store in an airtight container and use as seasoning.