Venison Jambalaya Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Onion | 1 | |
| Green pepper | 1 | |
| Butter | 3 Tablespoon | |
| Garlic powder | 1 Teaspoon | |
| Canned tomatoes | 1 Quart | |
| Chopped cooked venison | 1 1⁄2 Cup (24 tbs) | |
| Rice | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1943 Calories from Fat 434
% Daily Value*
Total Fat 49 g76%
Saturated Fat 27.1 g135.7%
Trans Fat 0 g
Cholesterol 381.2 mg127.1%
Sodium 1875.8 mg78.2%
Total Carbohydrates 240 g80.1%
Dietary Fiber 25.8 g103.2%
Sugars 10.9 g
Protein 141 g283%
Vitamin A 165.9% Vitamin C 364.5%
Calcium 45.7% Iron 163.6%
*Based on a 2000 Calorie diet
Directions
Add garlic powder, tomatoes, salt, pepper and veni- son; blend well.
Stir in rice; simmer for 20 minutes.
Chef
