Brew tea in water and let steep for 5 min. Strain.

Brown venison.

After venison is browned, mix in the peppers and garlic .

Cook until peppers soften, season to taste with salt and pepper, then set aside.

Toast rice over high heat. Be sure to keep rice moving like you are popping popcorn.

Once rice begins to smell nutty, add meat mixture and olive oil.

Take off heat and slowly add 2 1/2 c. of the prepared tea.

Once tea is added, return to high heat and bring to a boil.

Cover and reduce heat to low.

Cook covered on low until all the tea is absorbed.