MEXICAN VENISON STEW

Mexican Venison Stew image

Provided by Renae McVay @tummytickler

Number Of Ingredients 17

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1 1/2 pound(s) ground venison/deer
1 package(s) chorizo (mexican sausage, mild or medium
1 tablespoon(s) garlic salt, 1 tbsp worc. sauce, 2 tbsp balsamic vinegar
1 teaspoon(s) cumin powder
1 teaspoon(s) paprika, sweet mild
1 package(s) mccormick's tomato, basil, garlic grilled seasoning
1 tablespoon(s) celery seed
2 medium chopped onion
1 medium green bell pepper, chopped
1 jar(s) pace picante sauce or salsa...hot
2 can(s) artichoke hearts, 1 drained and 1 undrained
1 package(s) frozed mixed vegetables, large size
1 box(es) swanson's beef broth (or 3 cans)
1 cup(s) heinz ketchup
GARNISHES
- shredded cheddar cheese and/or dollop of sour cream
- serve with a good cornbread or cornbread muffins

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.