Posts Tagged ‘stew meat’

Venison Stew with Pumpkin and Cranberries

chopping a pumpking

I bring out the big tools for cutting my pumpkins.

Did you know there is a World Championship Pumpkin Chunking competition? And that Discovery Channel airs it on Thanksgiving (8:00 p.m.)? I didn’t know this until a few weeks ago when Rick learned about it while researching something or another. You can see pictures and learn more at the web site, Not only did I discover the existence of a sporting event where adults build siege weapons and launch squash, I went to it this weekend.

What a blast. Literally. Pumpkins flying out of cannons and everything. The crowds going crazy for all the competitors, thrilled when the pumpkin soars, sad when it fails to launch.

We ended the day with visions of homemade trebuchets in Rick’s head and visions of pumpkin savories and sweets in mine (I was troubled by the amount of perfectly delicious pumpkin that is wasted at this event, but they use a tough Australian variety that I’ve decided is inedible…based on absolutely no evidence at all).

Fortunately, I have a ton of pumpkin in my freezer still, just waiting to be transformed into something delicious. Starting with Venison and Pumpkin Stew. Read the rest of this entry »

Easy Venison Stew with Corn

I love venison stew and I love Tex-Mex recipes. I also love easy meals on cold winter nights when I’m too tired to cook. This stew takes just about 1/2 hour from start to finish, and it’s delicious. It’s creamy with just a little spice; a great way to cook venison stew meat!
easy venison stew with corn

Recipe: Venison Corn Chowder Stew

Summary: a Tex-Mex venison stew for the whole family


  • 1 lb venison stew meat, cubed
  • 1 tsp cooking oil
  • 1 green pepper, diced
  • 1 can creamed corn
  • 1 can cream of chicken soup
  • 1 can chili beans (medium)
  • 1 cup salsa verde (medium)
  • salt to taste
  • 1 cup cheddar cheese, grated
  • 1/2 cup milk


  1. In a stock pot, brown the venison lightly in the cooking oil, remove the meat to a bowl and set meat aside.
  2. Over medium heat, add the green pepper to the stock pot and saute until tender.
  3. Add the corn, cream of chicken soup, beans, and salsa and simmer for 10 minutes.
  4. Add the venison and simmer for another 10 minutes, until meat is cooked, but still tender.
  5. Remove from heat and stir in cheese, milk, and salt.
  6. Serve immediately with sour cream and tortilla chips.

Cooking time (duration): 30

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Southwestern)

Microformatting by hRecipe.

I want two things on cold winter nights: venison stew and dinner served fast. This easy venison stew does both. From start to finish, it takes about 30 minutes. And it is so good!

Venison Chorizo Mexicano

Venison meat is wonderful in authentic Mexican chorizo, as spicy sausage used in many dishes. This recipe is very spicy and delicious! Typically chorizo is hung to dry for a few days to eliminate the liquids. I did not do that this time since I planned on freezing the sausage and using it in dishes that require it being browned first. This winter when I can hang the sausages outside, I plan on doing that. I think if you want to eat it as a sausage with bread or rice, you’d want to dry it first.

Venison Chorizo ingredients

The ingredients used in venison chorizo

Recipe: Venison Chorizo Mexicano

Summary: a spicy authentic Mexican venison sausage


  • 2 pounds venison meat, stew or grinding
  • 1 pounds Pork fat
  • 2 tablespoons Paprika
  • 4 hot red chilies, seeded and deveined
  • 1/2 teaspoon Cinnamon, ground
  • 1/2 teaspoon Cloves, ground
  • 1/4 teaspoon Coriander, ground
  • 1/4 teaspoon Ginger; grated
  • 1 teaspoon Oregano, dried, crushed
  • 1 teaspoon Cumin, ground
  • 2 teaspoon Salt
  • 6 Garlic cloves; crushed
  • 1/2 cup Vinegar, white
  • 1/2 cup Sherry, dry
  • 1 Sausage casing (optional)


  1. Grind the venison and pork, mixing the two meats thoroughly.
  2. Add paprika, peppers cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar, and sherry and mix well using your hands.
  3. Cover the Chorizo mixture and put in the refrigerator to blend the flavors for 3 to 5 days, stirring well each day.
  4. After the 3 to 5 days, you can stuff the Chorizo into sausage casings, or prep it for the freezer.
  5. To prep for the freezer, discard the liquid that will have risen to the top of the Chorizo container. Use a melon baller to form the Chorizo into small balls. I then bag them in 1 pound bundles in freezer bags and freeze. This makes it easy to pull them out and use in your recipe.

Cooking time (duration): 30

Number of servings (yield): 8

Culinary tradition: Mexican

Microformatting by hRecipe.

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