Here is an easy crock-pot favorite using the venison in your freezer.
Carne Guisada translates to beef stew, so perhaps I should really name this recipe Venado Guisda (Venison Stew). But I’m not going to do that because Carne Guisada evokes thoughts of certain spices, and that’s the point. The spices and lack of vegetables other than tomatoes (which are really a fruit, and even my hunter likes fruit) make this dish a favorite with Texas cowboys and other folks who like their meat simple. You can pour it over rice or mashed potatoes, put it on a hamburger bun, or make tacos and burritos — which is mostly what we do with it.
(Venison) Carne Guisda Recipe
- 2 pounds venison, cut into chunks (note, you can use the less prime bits of meat here)
- 2 Tbs olive oil
- 1/2 cup chopped onions
- 2 cloves of garlic, minced
- 1/4 cup green pepper, diced
- 2 jalapenos, diced
- 1 tbs corn starch
- ½ tsp, salt
- ½ tsp pepper
- 1/2 cup of water
- 2 or 3 cans of whole tomatoes, or stewed tomatoes.
- 1 ½ tsp cumin
- ½ tsp chili powder
- Mix the corn starch, salt and pepper together, and then toss the venison meat to coat it evenly. Set aside.
- Heat 1 Tbs of the olive oil in a sauté pan. Sautee the onions, garlic, bell pepper and jalapenos until the onions are translucent, then transfer them to a slow cooker.
- Add the other tablespoon of olive oil to the sauté pan, then add the venison chunks to brown them (about 1 minute).
- Place the browned meat in the slow cooker.
- Pour the water, canned tomatoes, cumin and chili powder over the meat.
- Set the slow cooker on high for 3 hours or low for 6 hours.