VENISON STEAK, RICE, AND VEGETABLES

From Christen Blackfeet Nation

A lot of my life revolves around health and wellness and figuring out where my identity fits into that. The thought of my own health and the future of my children’s wellbeing prompted me to look more closely into my family’s nutrition and welfare. I thought, “What better way than to learn from my ancestors?” During the last two years, I have become a lot more engaged in my culture by trying to understand what my ancestors ate and how they connected with everything they hunted and foraged. I am a firm believer that how we think and feel daily is manifested by what we put into our bodies. Additionally, I wanted to start a more traditional diet and set an example for my son. My recipe below is a very simple one. Given that I am a full-time student, I work, and am raising a toddler, meal prepping is a must!

Ingredients

One pound of venison steak

2 organic sweet potatoes cut in cubes

1 cup of cooked brown jasmine rice

2 cups total of carrots, squash, corn, green beans

Season with salt/pepper

Salt and pepper to taste

Directions 1 2 3 4

Roast the sweet potatoes and veggies with Mrs Dash no-salt seasoning

While vegetables are roasting, fry the steak on a skillet and season with salt and pepper

I usually mix the rice and veggies together because my two-year old doesn’t like to eat the sweet potato Mixing the veggies with the rice helps my son eat more veggies

Serve steak and vegetables with rice sidebyside and enjoy