This recipe is a great way to cook venison for just about anyone. I love the taste of venison, but some people shy away from even the mild game flavor that it possess. This spicy, but delicious recipe is great way to introduce “first-timers” the the wonderful world of venison. It is similar to the Mexican dish carne guisada and goes well as a main course or in tacos. A slow cooker/pressure cooker allows the venison comes out moist and tender.
- 2 pounds lean venison trimmings or steaks
- 1 1/2 teaspoons Venison Magic or seasoned salt
- 1 cup all-purpose flour
- 4 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 cup onion, halved and sliced
- 2 beef bouillon cubes
- 1/2 teaspoon dried Mexican oregano
- 1 bay leaf
- 2 dried red chile peppers
- 2 cups water
Use lean venison trimmings or cut steaks into bite size pieces. Lightly season the venison steaks with 1/2 teaspoon of seasoning salt. Mix the flour with 1 teaspoon of seasoned salt, then set aside 1 tablespoon of the flour mixture for later use. Toss the cubed meat in the seasoned flour.
Heat the oil in the pressure cooker or a skillet over high heat. Add the venison cubes and cook until well-browned on all sides. Remove the meat and set aside.
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 is lightly browned, about 5 minutes. Add the sliced onion and cook, stirring often, until the onion has softened, which should be about 5 minutes.
Pressure cooker method – Return the browned venison to the pan or slow cooker (see below), along with the beef bouillon cubes, Mexican oregano, bay leaf, and whole chile peppers. Pour in the water and seal the pressure cooker, turning the heat up to high.
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. Now, squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf.
Slow cooker method – Follow recipe as outlined above, but transfer the venison to a slow cooker after browning the meat and cooking the flour mixture. Cook until the meat is tender, 3 to 4 hours on high or 6 to 8 hours on low
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