Venison Steak & Fried Rice
There’s something sacred about the quiet of the woods before sunrise.
A hunter sits still in his stand, the air cold enough to sting his lungs just a little. The world feels hushed—like it’s holding its breath. Leaves rustle softly beneath him, squirrels chatter in the distance, and time seems to slow in that way it only ever does outdoors.
Because for many of us Midwestern wives, venison isn’t just a recipe choice. It’s a gift of provision.
Then it happens.
The sound of leaves crunching over his left shoulder.
His breath stops—but his heart doesn’t. It pounds. Hard. Steady. Alive. He slowly turns his eyes, careful not to move more than he needs to. And there it is: a large buck stepping into view. Calm. Unaware. Beautifully broad-sided. A ten-point rack catching the early light.
He pulls back his bowstring, muscles steady from hours of waiting. He breathes in. Aims. And with his releasing breath, the arrow flies.
That moment—quiet, intentional, reverent—is carried with us all the way to the table.
Because for many of us Midwestern wives, venison isn’t just a recipe choice. It’s a gift of provision.
Why Venison Is Always on Our Table
Around here, venison is common—and yes, cheap… after all the hunting investments, of course 😉 (LOL)
But once the freezer is full, it’s full in a way that feels like abundance done right. I have enough venison tucked away to feed our family for months, and that changes how I approach cooking.
One of my biggest goals is to keep finding new ways to prepare it, so we don’t grow tired of eating it and continue saving money on one of the most expensive parts of cooking: the meat.
Venison is lean, nourishing, and already paid for with time, patience, and effort. The least I can do is steward it well in the kitchen.
This venison steak and fried rice has become one of those meals—simple, filling, and flexible. It feels special without being fussy, and it stretches beautifully for a hungry family.
Venison Steak & Fried Rice
Ingredients
Venison Steak
- 1.5 lbs venison back straps, sliced
- ¼ cup coconut aminos
- ⅛ cup avocado oil
- Juice of ½ lemon
- 1 tablespoon rice vinegar
- 1 heaping teaspoon minced garlic
- ¼ teaspoon ground ginger
- 1 tablespoon honey
- Salt and pepper, to taste
Fried Rice
- 4 cups cooked rice (day-old works best)
- 2–3 tablespoons avocado oil or butter
- 2 eggs, lightly beaten
- 1 cup vegetables (peas, carrots, onion—whatever you have)
- 2–3 tablespoons coconut aminos (to taste)
- Salt and pepper, to taste
How to Make It
1. Marinate the Venison
Place the sliced venison back straps into a glass dish or bowl. Add coconut aminos, avocado oil, lemon juice, rice vinegar, garlic, ginger, honey, salt, and pepper. Gently toss until everything is well coated.
Cover and place in the refrigerator to marinate overnight, or until ready to cook the next day. This step makes all the difference with such a lean cut of meat.
2. Cook the Venison
About 10 minutes before cooking, pull the venison out of the fridge.
Heat a cast-iron skillet over medium-high heat with a small amount of avocado oil. Once hot, add the venison in a single layer (work in batches if needed).
Cook quickly—about 1–2 minutes per side—just until browned. Venison is best when it’s not overcooked. Remove from the skillet and let it rest while you make the rice.
3. Make the Fried Rice
In the same skillet, lower the heat to medium and add a bit more oil or butter if needed. Add the beaten eggs and scramble gently until just set.
Stir in vegetables and cook until softened. Add the cooked rice and coconut aminos, stirring occasionally and letting the rice crisp slightly in spots, about 5–7 minutes. Season with salt and pepper to taste.
4. Serve
Slice the venison if needed and serve it over the fried rice. Spoon any resting juices from the meat over the top.
If you have them, green onions or a squeeze of lemon are lovely—but not necessary.