This is one of those easy recipes you can throw together using common pantry ingredients and have on the table in about an hour. It’s also one of those perfect for a cool evening when the family is hungry.

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With the rice in rich onion gravy and the medium-rare, thin-sliced venison roast, this recipe is a perfect family meal. Images by author

Don’t worry about a grocery run, chances are good you have just about everything you need in the pantry.

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The recipe uses common ingredients you might already have in your pantry.

It starts with a venison roast, trimmed free of most of the fat and silver skin.

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Trim a venison round of all fat and silver skin.

Once that is done, give it a good coating of Realtree APX seasoning blend or your favorite steak seasoning.

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Season the roast well with Realtree APX or your favorite blend.

I like to pan sear the roast in a hot skillet with a bit of oil until well browned on the surface for extra flavor. You aren’t trying to cook it through with this step, just get it nice and brown. A minute or two on each side should be enough.

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Sear the roast until browned on all sides.

Once the roast has browned, set it aside and get the rice and gravy ready. In a 13x9 pan, add two and a half cups parboiled rice. I like parboiled (partially cooked, then dried) rice better for this one because the shorter cooking time means my venison won’t overcook while the rice finishes.

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To the rice, add the diced onion, mushrooms, consommé, French onion soup, beef broth, onion soup mix, garlic powder, pepper. Give everything a good stir to combine. Dot the surface evenly with the sliced butter.

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Add rice and remaining ingredients to a baking dish.

Place the roast in the center of the pan. Cover with foil and place the pan into a preheated 350-degree oven. Bake for 30 minutes, then remove the foil and continue roasting for another 15 to 30 minutes or until the rice is cooked and the roast reads 125-130 internal temperature on an instant read thermometer.

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Roast until the middle of the venison reaches 125-130 degrees.

Remove the pan from the oven and allow the roast to rest for five to 10 minutes.

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Rest for five to 10 minutes before slicing.

The internal temperature of the meat will continue to rise another 5 degrees or so as it rests. After resting, slice the roast, against the grain, and serve over a portion of the rice.

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After resting, slice the roast thinly against the grain.

Spoon over some of the gravy from the pan just before serving.

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