Print

Cajun Venison Rice and Gravy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 53 reviews

This hearty Cajun Rice and Gravy recipe features tender venison roast simmered slowly with classic Cajun seasonings and the holy trinity of onions, bell peppers, and celery. The rich, flavorful gravy is perfect poured over fluffy long grain rice, making a comforting, savory meal inspired by traditional Cajun cuisine.

Ingredients

Meat and Seasoning

  • 4 Pounds Venison Roast
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Cajun Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 Each Bay Leaves
  • 1 teaspoon Worcestershire Sauce

Vegetables

  • 2 Each Yellow Onions (large, diced)
  • 1 Each Green Bell Pepper (diced)
  • 2 Ribs Celery (diced)
  • 6 Cloves Garlic (minced)

Liquids and Oils

  • 3 Tablespoons Vegetable Oil
  • 8 Cups Beef Broth

Grain

  • 3 Cups Long Grain Rice

Instructions

  1. Season the Venison: Liberally season the venison roast with salt and black pepper. Let it rest at room temperature for 30 minutes to enhance the flavor and improve cooking.
  2. Heat Oil: Add vegetable oil to a heavy bottomed pot, such as a Dutch oven, and heat it over medium-high heat.
  3. Sear the Venison: Brown the venison roast on all sides in the hot oil until well browned. Remove it from the pot and place it on a plate.
  4. Cook the Holy Trinity: Add diced onions, bell peppers, and celery to the pot. Use them to deglaze by scraping the browned bits off the bottom. Cook for about 30 minutes until the vegetables are dark and caramelized.
  5. Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes to bring out its aroma.
  6. Add Broth and Deglaze: Slowly pour in the beef broth while stirring to lift any remaining stuck bits from the pot’s bottom.
  7. Simmer with Venison and Seasonings: Return the venison to the pot. Add Cajun seasoning, garlic powder, onion powder, Worcestershire sauce, and bay leaves. Stir well and bring to a boil.
  8. Slow Cook: Reduce heat to low, cover the pot, and let it simmer gently for 3 hours until the meat is tender.
  9. Shred and Adjust Seasoning: Remove the meat and shred or cut into small pieces. Return the meat to the gravy and taste to adjust seasoning if necessary.
  10. Serve: Serve the venison gravy hot over cooked long grain white rice.

Notes

  • For best flavor, use a heavy bottomed pot or Dutch oven to ensure even cooking and prevent sticking.
  • The holy trinity (onions, bell peppers, celery) is foundational to Cajun cuisine and essential for authentic flavor.
  • You can substitute venison with beef roast if venison is unavailable.
  • Leftovers reheat well and can be frozen for up to 3 months.
  • Adjust the Cajun seasoning amount to control the heat and spice level.

Find it online: https://recipethrive.com/cajun-venison-rice-and-gravy-recipe/