First, prepare the marinade for the venison by adding the Worcestershire sauce, lemon juice, garlic, sugar, ground cumin, chili powder, salt, and black pepper in a Ziploc bag. Seal the bag and shake it up so the ingredients mix well.
Slice the uncooked venison into thin long slices and add it to the marinade. Let it sit for at least 30 minutes.
Add 1 tsp. of olive oil to a skillet on medium-high heat. Add the rice and lightly brown the rice for a few minutes. Then add the venison broth and cook until done.
Slice the onions and peppers into long thin slices and preheat a large skillet to medium-high heat.
Add the venison to the pan, without draining the marinade, and then add the vegetables. Stir the mixture together well and cook until the veggies are somewhat tender. By then, the venison will be done as well.
Place 1 cup rice in a bowl and pour about a cup of the venison mixture over the rice, making sure to include some of the juices.
Serving Size: 1 cup of rice, 1 cup of venison, and peppers