Recipe by Craig
"This is a great way to spice up venison for those who tend to shy away from it. It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. Venison comes out moist and tender in a slow cooker or pressure cooker. This also works well with beef or pork."
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1 1/2 teaspoons
seasoned salt, divided (see Note)
onion, halved and sliced
beef bouillon cubes
dried Mexican oregano
dried red chile peppers
This recipe is fast, easy and so yummy! Hunt camp friends were so impressed! I loved the idea of pressure cooking, so fast just 15 minutes turn burner off leave for the evening hunt come back pressure is released perfect timing dinner is ready just warm up flour tortillas dinner is served!
This turned out great - As good or better than something I might buy at the take-out counter at the mercado. I'm calling it Venado Guisado (Deer Stew). Served with green rice (made w/poblanos and cilantro), Mexican-seasoned beans and warm corn tortillas. I used venison steaks and they couldn't have come out more tender or more flavorful. Will be making this again.
Not a big deer fan but my husband is and we have a freezer full from this past season. I made this just like it said, it was to die for!! We did like a Mexican spread to go with it. Can't wait to make it again!
AMAZING more people need to try it it's definitely something I make to go with corn tortillas, something to make venison taste amazing, share with the family, it goes well with cilantro lime rice on the side. It's amazing and leftovers actually get eaten, more people need to try this recipe!
Just made this tonight and I learned a couple of things. Do not use thin strips of tenderized blackstrap in the pressure cooker, and having a stainless steel pot in my electric pressure cooker prevented me from having drippings after browning the meat. The flavor on this recipe was fantastic! I will have to try it again and either use non tenderized meat in larger chunks in the pressure cooker or make it on the stove top if using the tenderized strips. Also, my end product was too "liquidy" so I will add some thickener like flour or cornstarch at the end if too thin.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
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