Venison Carne Guisada

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Venison Carne Guisada

Postby Bounty Hunter » Tue Jan 04, 2011 3:03 pm

Venison Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.
• 2 pounds of Venison cut in bite-size pieces
• 4 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 1 large onion, chopped
• 1 cup chopped celery
• 3 or 4 jalapeños, stems and seeds removed, chopped
• 2-1/2 cups beef stock
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 2 teaspoons chili powder
Preheat oven to 350°F.
Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.
In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.
Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings
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Re: Venison Carne Guisada

Postby eddie c » Fri Jan 07, 2011 10:06 am

my wife made this one in the crock pot. mmmmmmmmm!!!!!!!!!!! saved some for lunch at work today!!!! :mrgreen:
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Re: Venison Carne Guisada

Postby robert n leeper » Sat Jan 22, 2011 5:00 am

mymymy i like this recipe :applaud:
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Re: Venison Carne Guisada

Postby TradRag » Mon Dec 19, 2011 6:17 pm

OJAM? since I have to shoot a deer maybe you can bring. :applaud:
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Re: Venison Carne Guisada

Postby FullDraw » Wed Dec 21, 2011 12:45 am

Bryan's idea at your camp on Thursday evening??? :dance:
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Re: Venison Carne Guisada

Postby Bounty Hunter » Thu Jan 12, 2012 3:56 pm

Bryan I didn't get a deer this year either, but I do have some wild pork and that works with this recipe also. ;)
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Re: Venison Carne Guisada

Postby Winter Hawk » Sun Jan 15, 2012 9:20 pm

You guys are making me H-U-N-G-R-Y!!!!

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