The City Magazine Since 1975

Venison & Duck Pilau

The beauty of a pilau (pronounced “per-low”) is that you can add just about any ingredient to the dish as long as you keep the liquid-to-rice ratio two to one. You can easily substitute chicken and beef if you desire. Add more meat if you want this to be the main dish for your meal.
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6 duck breasts

1 1/2 lbs. venison sausage

1/3 lb. bacon or bacon pieces

1 1/2 cup onion

1 1/2 cup celery

3 Tbs. Buster’s Rub or salt and pepper to taste

8 cups of chicken/beef stock

4 cups of uncooked rice (preferably Uncle Ben’s)


Slice meat into bite-sized pieces. Cook bacon in cast-iron pot and remove pieces when browned. Sauté onions and celery until soft, add one tablespoon Buster’s Rub, and continue to stir for several minutes. Remove onions and celery from pot. Brown sausage and duck in bacon grease. Add chicken and/or beef stock, onions, and celery and season with two tablespoons Buster’s Rub and bring to a boil. When stock is at a boil, add rice. Bring back to a boil, stirring occasionally. Cover and place in a 350º F oven for 45 minutes or until all of the liquid is absorbed by the rice.