1. Cook the short-grain rice according to package instructions.

2. In a large skillet, heat some olive oil over medium heat.

3. Add the red onion and crushed garlic to the skillet and sauté until the onion is softened.

4. Add the venison and chorizo sausage to the skillet and cook until browned.

5. Stir in the tomato paste and pesto sauce until well combined.

6. Add the cooked rice to the skillet and stir to coat it with the sauce.

7. Pour in the 2% low-fat milk and continue cooking for a few minutes until everything is heated through.

8. Remove from heat and garnish with black olives and grated cheddar cheese.

9. Serve hot and enjoy!