MEXICAN VENISON STEW
My husband and his buddies are hunters and we love the game they bring home. Much better for you than the processed meats bought at the grocery. This is a spicy stew that really fills you up. Great served with cornbread! Mmmmm!
Provided by Renae McVay @tummytickler
Categories Other Soups
Number Of Ingredients 17
Steps:
- In a large cast iron dutch oven on top of the stove on medium heat, thoroughly brown and crumble the ground venison and chorizo sausage together with 2 tablespoons of balsamic vinegar and 1 tbsp Worstershire ??sp sauce. You know what I mean! Along with this stir in chopped onions and green pepper and let them cook with the meat. While stirring and browning these items, sprinkle in all the spices except for the McCormick's pkg. The meat and onions need to cook until the meat is browned and alot of the moisture is evaporated. (I don't drain the meat, because there's not that much fat and it will mix into the stew.) At this point, add the McCormick's pkg and stir well. The meat mixture will become sort of paste like. Pour in the beef broth and stir well breaking up any clumps. Add the picante or salsa from the jar. Add the ketchup. Add the cans of artichoke hearts, one drained and one not drained. Keep stirring all to mix well. Stir in the frozen mixed vegetables. Cover the dutch oven with the lid a little askew to allow steam to escape. Turn the heat down to low and let the stew simmer for about 2 hours or longer. Remove the lid occasionally and stir well making sure to scrape the bottom to check for sticking. If sticking occurs lower the heat to simmer. You can place this in a slow cooker and cook on low for 6 hours or high for 3 hours. It's even better the next day!
- Serve with a great corn bread or cornbread muffins. Garnish with shredded cheddar cheese and/or sour cream.
MEXICAN BIRRIA
Steps:
- Gather the ingredients.
- Toast all of the chiles on a hot griddle or in a skillet over medium heat until browned, but not burned.
- Remove the seeds and veins and discard; place the chiles in a bowl, cover them with very hot water, and let sit for 15 to 20 minutes.
- When the chiles have rehydrated, drain them.
- Place the chilies and vinegar in a blender and process to make a paste.
- In a small bowl, mix together all of the rub ingredients. Rub the meat well with this mixture.
- Coat the meat with half of the chile paste.
- Cover loosely with plastic wrap and let the meat marinate overnight in the refrigerator.
- Preheat the oven to 350 F. Pour the 1 cup of water into a Dutch oven or deep casserole dish. Add the coarsely chopped onion, bay leaves, chopped garlic, and the remaining chile paste.
- Place the meat on a rack or steamer basket that sits just above the liquid mixture.
- Place the lid on the pot, making sure that it covers tightly, and bake for 4 hours.
- Remove the meat from the Dutch oven to a cutting board. Cut or break into pieces a little larger than bite size. Distribute the meat among 6 to 8 bowls. Add a bit of the broth to each serving, more if serving as a stew, less if for tacos.
- Serve as a soupy stew or as a taco filling with warm corn tortillas, garnished with the chopped cilantro and onion.
Nutrition Facts : Calories 441 kcal, Carbohydrate 25 g, Cholesterol 170 mg, Fiber 4 g, Protein 65 g, SaturatedFat 2 g, Sodium 481 mg, Sugar 2 g, Fat 8 g, ServingSize 6 - 8 portions (6 - 8 servings), UnsaturatedFat 0 g
VENISON STEW II
This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 50 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 7.9 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 1105.4 mg, Sugar 6.7 g
MEXICAN BEEF STEW
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
Provided by Rachael Ray : Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
- Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
- In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
- Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
MAINE VENISON STEW
A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.
Provided by Shann
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
- Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 61.9 g, Cholesterol 85.7 mg, Fat 3.4 g, Fiber 9.4 g, Protein 32.6 g, SaturatedFat 1.2 g, Sodium 876.3 mg, Sugar 9.7 g
MEXICAN STEW
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges
EASY VENISON STEW
This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.
Provided by Sherri
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 12.6 g, Cholesterol 85.5 mg, Fat 9.4 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 721 mg, Sugar 7.1 g
VENISON STEW I
A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Add potatoes and carrots; cook until tender.
- Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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