Spicy Basil Venison with Pho Broth Rice

A New Staple with Castor River Farms

At Castor River Farms, we don’t just grow rice—we cultivate connections. That’s why working with Bri Coelho feels like a perfect fit. Her passion for authentic living and mindful creation mirrors our dedication to sustainable farming. From the way she shares stories to the meals she brings to life, Bri embodies the same care and intentionality that we pour into every grain we harvest.

To kick things off, Bri is sharing her recipe for Spicy Basil Venison with Pho Broth Rice. It’s become a weekly staple in her home, and we have a feeling it might just become one in yours too.

Pho Broth Rice

Ingredients: 

2 cups Beef Bone Broth

2 star anise pods

1 cinnamon quill

3 cloves of garlic

1 1-inch knob of ginger

1 tablespoon butter

1 cup Castor River Farms White Rice

Directions:

1. In a sauce pot add the, bone broth, anise pods, cinnamon, garlic, ginger, and butter to the pot. Set the pot over high heat and bring to a boil.
2. Once the broth starts to boil, slowly add the rice. Set the heat to low, cover the pot with a lid and let the rice simmer for about 15 minutes, or until full cooked.
3. To serve remove the pieces of anise, cinnamon, garlic, and ginger, fluff the rice with a fork, then serve.

Spicy Basil Venison

Ingredients:

1/4 cup olive oil

1 shallot, minced

1 red bell pepper, chopped

3 garlic cloves, minced

1 pound Venison, ground

1 tbs. Fish sauce

2 tbs. Rice wine vinegar

1/4 cup Soy sauce

2 tbs. Sambal Chili Paste, optional

1/2 cup fresh basil, minced

1/4 cup fresh cilantro, minced

Directions:

1. In a large skillet set over medium-high heat, add the olive oil, shallot, bell pepper, garlic, and venison to the pan. Cook, stirring frequently, until the meat is cooked through.
2. Once the meat is fully cooked, add the fish sauce, rice wine vinegar, soy sauce, chili paste, basil and cilantro to the pan. Stir to mix well, let the mixture cook for about 1 minute before serving.

To serve:

Serve the spicy venison on top of the Pho broth Rice. Use cabbage leafs to serve with this dish. You can also top the dish off with fried shallots.