Texas Venison

Texas Venison

5
Craig 2

"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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Ingredients

1 h servings 492 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Lightly season the venison steaks with 1/2 teaspoon of Papa's Seasoning Salt (see below). Cut the steaks into bite-sized pieces. Mix the flour with 1 teaspoon of Papa's salt; reserve 1 tablespoon of the flour mixture and set aside. Toss the cubed meat in the seasoned flour.
  2. Heat the oil in the pressure cooker or a skillet over medium-high heat. Add the meat cubes in batches and cook until richly browned on all sides. Remove the meat and set aside.
  3. Reduce the heat to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings. Cook and stir until the flour has lost its raw smell and is lightly browned, about 5 minutes. Add the sliced onion and cook, stirring often, until the onion has softened, about 5 minutes.
  4. Return the meat to the pan, along with the beef bouillon cubes, Mexican oregano, bay leaf, and chile peppers (remove the stems, but leave them whole). Pour in the water and seal the pressure cooker, turning the heat up to high.
  5. Bring the pressure up to high and reduce the heat to maintain the pressure. Cook at high pressure for 15 minutes. Turn off the heat and let the pressure drop naturally. Remove the lid. Remove the chile peppers and bay leaf; squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf. Taste and adjust the seasonings.

Footnotes

  • Cook's Notes
  • Season the venison and flour with Papa's Seasoning Salt.
  • You may substitute 1 teaspoon cayenne pepper for the dried red chiles. This recipe is fairly hot; you can use milder chiles or reduce the amount of cayenne, if desired.
  • Slow Cooker Method:
  • Follow recipe as above, but transfer the meat to a slow cooker after browning the meat and cooking the flour mixture (roux). Cook until the meat is tender, 3-4 hours on high or 6-8 hours on low.

Reviews

5

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 pr...

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 ...

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 t...

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 ric...

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 p...