A Personal Fave: Roasted Sweet Potato and Venison Pilaf

This was an experiment last fall in my kitchen…take a simple pilaf recipe, add venison, and then think, “Hmmm, sweet potato and cinnamon sound good…” and voila! My crazy whim actually turned out really well and my friend Cara came over that night to witness it. She had two helpings, which I think is a good review!

I’m sorry, I don’t have a picture of the meal so instead I will just share a pic of Brandon and I really excited to eat wild game! (One of us is more excited than the other.)

Ingredients

• 2 cups cubed peeled sweet potato
• ½ lb ground venison
• Pam cooking spray
• 2 tsp olive oil
• 1 cup diced onion
• 1/3 cup diced celery2 tsp minced garlic
• 4 cups chicken broth
• 1cup brown rice
• 2 tsp chopped fresh sage
• ½ tsp ground black pepper
• ¼ tsp salt
• 1 bay leaf
• 2 tsp cinnamon

Instructions

Preheat oven to 400. Arrange the sweet potato on a pan and sprinkle with cinnamon. Bake at 400 degrees for 20-30 minutes until tender. Brown venison in a pan and set aside on a plate. Add olive oil to pan and sauté the onion, celery, and garlic until onions start to brown, about three minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer approximately 45 minutes or until the rice is cooked and broth is mostly absorbed. Add the sweet potatoes and venison, and stir to combine. Serve with a green vegetable. Enjoy!!