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How To: A Tex-Mex Approach to Venison

Flickr/Jason Hammer

Are you craving a new venison recipe? You won’t be disappointed with this Tex-Mex staple.

Carne guisada is a traditional Latin American beef stew. If you’re from Texas, you know this is a Tex-Mex standard included on the menu of pretty much every Mexican restaurant in the state.

SEE ALSO: See the Nutritional Value of Wild Game [INFOGRAPHIC]

When I was a kid, my dad was an avid hunter and brought home at least one deer every season. I wasn’t a huge fan of venison, so he used to prepare it as carne guisada to encourage me to try it. 

Venison is much leaner than beef, so a common complaint is that it can get tough and dry. In this recipe, the venison is slow cooked in a tasty gravy, so it’s flavorful and tender. Be sure to remove every bit of fat, sinew, and other connective tissue. Believe me, they do not taste good!

Serves: 7-10
Prep Time: 30 minutes
Cook Time: 3 hours

Ingredients:

  • 2 Tbsp olive oil or vegetable oil of choice
  • 3 lbs boneless venison, cubed
  • 1-2 Tbsp flour
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 large cloves of garlic, minced
  • 2 tsp ground cumin
  • 2 large tomatoes, chopped
  • Salt and ground black pepper to taste
  • 1/2 cup water

Directions:

  1. Pat the venison dry with a paper towel and season with salt and pepper
  2. In a Dutch oven or large pot, heat the oil over medium-high heat
  3. Add the venison and cook until well browned
  4. Remove with a slotted spoon and drain on paper towels, set aside
  5. Combine the remaining oil and the flour in the same pot over medium heat
  6. Cook, stirring slowly and constantly for about 20 to 25 minutes, to make a dark brown roux
  7. Add the bell pepper, onion, and garlic and cook for about 4 to 5 minutes, stirring constantly
  8. Add the browned venison, cumin, and tomato and cook for another few minutes
  9. Stirring, slowly add the water until well combined
  10. Bring to a boil, cover, and reduce heat to low
  11. Cook, stirring occasionally, for about 2 hours, until venison is very tender

Serve with traditional Mexican rice, refried beans, and homemade tortillas.

The leftovers are great for breakfast tacos the next day!

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How To: A Tex-Mex Approach to Venison