Begin by heating a heavy-bottomed or cast iron skillet over medium-high heat for about 2 minutes. Once hot, add a drizzle of bacon drippings or avocado oil.

Add the ground venison to the hot skillet, breaking it apart with a spatula. Cook for around 5-7 minutes, stirring occasionally, until browned.

Reduce heat to medium and toss in the diced celery, onion, and bell pepper. Sauté for approximately 5 minutes until softened.

Stir in minced garlic along with paprika, dried oregano, thyme, cayenne pepper, salt, and black pepper. Cook for another minute while stirring.

Next, add the frozen cauliflower rice and pour in the chicken stock, mixing thoroughly. Cook for about 5-8 minutes until tender but firm.

Taste the mixture and adjust any seasonings as needed, adding more cayenne for heat if desired.

Remove from heat and garnish with sliced green onions and chopped parsley. Serve hot, either standalone or alongside a fresh salad.