Venison Dirty Rice

Prep Time

15 minutes

Cook Time

30 minutes


4-6 people

This year, why not try a different type of rice side dish … one that is sure to be a crowd pleaser! With venison, Creole Dirty Rice, the Holy Trinity and aromatic herbs, Chef Ryan André creates an amazing dirty rice dish that’s perfect for your holiday table, or as a meal in itself any time of year.

Venison Dirty Rice

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  • 2 Tablespoons Canola Oil

  • 3/4 Cup Onion, Diced

  • 1/4 Cup Celery, Diced

  • 1/4 Cup Green Bell Pepper, Diced

  • 1 Tablespoon Garlic, Minced

  • 10 Grape Tomatoes, Quartered

  • 1/4 Teaspoon Rubbed Sage

  • 3/4 Pound Ground Venison

  • 1/4 Pound Ground Venison Liver

  • 1 Box Tony’s Creole Dirty Rice Dinner Mix

  • 2 Cups Water

  • 1/4 Cup Milk

  • 1/4 Cup Green Onion, Chopped

  • 1 Tablespoon Parsley, Minced

  • Clear


  1. Heat canola oil in 3-quart sauce pot over medium heat.
  2. Add onion, celery and bell pepper and cook for 4-5 minutes or until tender.
  3. Add minced garlic and cook for an additional 2-3 minutes or until golden and fragrant.
  4. Add venison and venison liver and cook until browned.
  5. Add water, tomatoes, milk, Tony’s Creole Dirty Rice Mix and rubbed sage and stir together.
  6. Bring back to a boil, then reduce heat to low and cover with lid.
  7. Cook for 25 minutes without removing lid.
  8. Once rice is done, remove lid and add parsley and green onion.
  9. Stir until incorporated and allow to rest with lid off for 5 minutes before serving.

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