Spicy Basil Venison with Pho Broth Rice

I’m thrilled to announce my partnership with Castor River Farms, a company that perfectly aligns with my passion for real, wholesome food. They aren’t just rice growers; they’re true stewards of the land, dedicated to regenerative farming that respects the soil and ecosystem. They farm with Mother Nature, not against her, making them the unsung heroes of our food system.

Just take a minute to learn more about this farm, and to get to know the people behind our favorite grain.

Now that your all excited about rice, I can’t wait to share many recipes featuring Castro River Farms rice. I hope to show you different ways rice can be served from breakfast to dessert. But I also want to introduce you to new recipes that just might become a staple in your home!

To get started I give you my recipe for Spicy Basil Venison with Pho Broth Rice it has now become a weekly meal in my house, and I know it will for you as well!

Enjoy!

Spicy Basil Venison with Pho Broth Rice

Pho Broth Rice

Ingredients: 

2 cups Beef Bone Broth

2 star anise pods

1 cinnamon quill

3 cloves of garlic

1 1-inch knob of ginger

1 tablespoon butter

1 cup Castor River Farms White Rice

Directions:

1. In a sauce pot add the, bone broth, anise pods, cinnamon, garlic, ginger, and butter to the pot. Set the pot over high heat and bring to a boil.
2. Once the broth starts to boil, slowly add the rice. Set the heat to low, cover the pot with a lid and let the rice simmer for about 15 minutes, or until full cooked.
3. To serve remove the pieces of anise, cinnamon, garlic, and ginger, fluff the rice with a fork, then serve.

Spicy Basil Venison

Ingredients:

1/4 cup olive oil

1 shallot, minced

1 red bell pepper, chopped

3 garlic cloves, minced

1 pound Venison, ground

1 tbs. Fish sauce

2 tbs. Rice wine vinegar

1/4 cup Soy sauce

2 tbs. Sambal Chili Paste, optional

1/2 cup fresh basil, minced

1/4 cup fresh cilantro, minced

Directions:

1. In a large skillet set over medium-high heat, add the olive oil, shallot, bell pepper, garlic, and venison to the pan. Cook, stirring frequently, until the meat is cooked through.
2. Once the meat is fully cooked, add the fish sauce, rice wine vinegar, soy sauce, chili paste, basil and cilantro to the pan. Stir to mix well, let the mixture cook for about 1 minute before serving.

To serve:

Serve the spicy venison on top of the Pho broth Rice. I like to use cabbage leafs to serve with this dish. You can also top the dish off with fried shallots.