Chocolomo Mexican Venison Stew Food

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VENISON STEW



Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

  • In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

VENISON STEW



Venison Stew image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield about 6 servings

Number Of Ingredients 24

3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
  • Remove the stew from the oven and serve in shallow bowls with crusty bread.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

VENISON STEW



Venison Stew image

Make and share this Venison Stew recipe from Food.com.

Provided by UW4Life

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs venison (cut into 1'' cubes)
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 bay leaf
1 teaspoon paprika
4 carrots (sliced)
4 potatoes (diced)
2 onions (chopped)

Steps:

  • Place meat in crock pot.
  • Mix flour, pepper and salt in bowl.
  • Pour over meat and coat.
  • Add broth and worcestershire sauce.
  • Add rest of ingredients.
  • Cook on low for 8-10 hours or high for 4-5 hours.

Nutrition Facts : Calories 341.5, Fat 4, SaturatedFat 1.5, Cholesterol 126.9, Sodium 690.4, Carbohydrate 36.7, Fiber 5.2, Sugar 4.7, Protein 38.5

MEXICAN VENISON/ BEEF STEW



Mexican Venison/ Beef Stew image

My husband was gifted with 2 venison steaks and was on a quest to make something tasty with it, something I wouldn't be scared to eat. Yep, you guessed it, this city girl has never had venison. Surprise, I really enjoyed this and thought it would be great with beef as well. The only thing I don't know how to overcome is the less than tender nature of venison. My 11y/o son even loved this. I almost fainted! We successfully halved the recipe. From: http://www.huntingsociety.org

Provided by Chicagoland Chef du

Categories     < 4 Hours

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 20

3 lbs venison, cut into 1-inch cubes, substitute beef
3 tablespoons olive oil or 3 tablespoons canola oil
1/4 lb chorizo sausage, soft
2 (15 ounce) cans red beans, I used navy beans
2 (15 ounce) cans diced tomatoes
3 medium onions, diced 1-inch
3 large carrots, peeled, diced 1-inch
3 stalks celery, diced 1-inch
1 tablespoon garlic, minced
8 -16 ounces fresh mushrooms, halved
1 jalapeno, sliced with seeds, any size, seeded if desired, this is not part of the original recipe but a perfec
2 large green peppers, seeded and diced, we did not add
2 tablespoons chili powder
1/4 cup flour
2 cups red wine
2 cups beef broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
Tabasco jalapeno sauce, to taste

Steps:

  • Over medium high heat, add oil to a large deep pot. When the pot and oil are hot, add meat and brown on all sides. Remove from pot and set aside.
  • Add the chorizo to the warm pot and cook through, about 5 minutes.
  • Add all vegetables and saute for 5 minutes more.
  • Add the flour and cook for 3 minutes.
  • Add the red wine. beef broth and seasonings.
  • Add the meat back to the pot.
  • Reduce heat and allow to simmer for 60 minutes or longer. Stirring often. We simmered ours a bit longer to reduce the liquid and thicken the gravy.
  • Serve with some crusty bread.

Nutrition Facts : Calories 475.6, Fat 12.9, SaturatedFat 3.6, Cholesterol 124.4, Sodium 772.7, Carbohydrate 37.9, Fiber 9.4, Sugar 7.7, Protein 44.2

VENISON (OR BEEF) STEW



Venison (Or Beef) Stew image

My dad has always been a hunter and this is a stew that my mom would make every year. I make it with beef now and find it to be just as good as the venison.

Provided by mandagirl

Categories     Stew

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 bay leaf
2 lbs venison or 2 lbs beef stew meat
1 onion, chopped
4 stalks celery, cut up
3 green peppers, cut up
water
1 (29 ounce) can tomato sauce
salt (optional)
pepper

Steps:

  • Brown meat in olive oil.
  • When meat is browned well, add onion, celery and peppers. Stir.
  • After 5 minutes add bay leaf and just enough water to cover. Simmer for 15 minutes
  • Add tomato sauce and simmer for 1 hour.
  • Season to taste with pepper and salt, if needed.

Nutrition Facts : Calories 171.8, Fat 5.2, SaturatedFat 1.3, Cholesterol 76.2, Sodium 485.1, Carbohydrate 9.3, Fiber 2.3, Sugar 5.1, Protein 22.2

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  • Heat the olive oil in a Dutch oven or other large pot with a lid. Brown the stew meat — I like 2-inch chunks — over medium-high heat. Do this in batches and take your time. Set aside the browned venison while you do the rest.
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