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.
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!
Prep Time: 30 minutes
Cook Time: 3 hours
- 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
- Pat the venison dry with a paper towel and season with salt and pepper
- In a Dutch oven or large pot, heat the oil over medium-high heat
- Add the venison and cook until well browned
- Remove with a slotted spoon and drain on paper towels, set aside
- Combine the remaining oil and the flour in the same pot over medium heat
- Cook, stirring slowly and constantly for about 20 to 25 minutes, to make a dark brown roux
- Add the bell pepper, onion, and garlic and cook for about 4 to 5 minutes, stirring constantly
- Add the browned venison, cumin, and tomato and cook for another few minutes
- Stirring, slowly add the water until well combined
- Bring to a boil, cover, and reduce heat to low
- 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!