The Pioneer Woman Tasty Kitchen
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Venison Carne Guisada Tacos

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Venison Carne Guisada Tacos: a traditional Texas meal on the ranch.

Ingredients

  • 1 whole Yellow Onion
  • 6 cloves Garlic
  • 1 whole Red Bell Pepper
  • 1 whole Green Bell Pepper
  • 1 whole Jalapeno
  • 2-½ pounds Venison Roast
  • 3 Tablespoons Flour
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Pepper
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • ½ Tablespoons Ground Oregano
  • 1-¾ cup Chicken Broth
  • 1 can (14 Oz. Can) Crushed Tomatoes
  • 2 leaves Bay
  • 1 Tablespoon Lime Juice
  • 10 whole Flour Or Corn Tortillas

Preparation

Peel and chop onion and garlic and dice the bell peppers and jalapeno. Set aside.

Cube the venison into 1-inch cubes and place in a large bowl.

In a small bowl mix the flour, salt and pepper.

Pour the flour mixture over the venison and mix to coat.

In a large stew pot or Dutch oven, heat vegetable oil on medium-high and place half of the venison in the pot. Cook for 3 to 5 minutes until the meat is browned. Remove to a plate or bowl and set aside. Repeat with the other half of the venison, adding more vegetable oil if needed. Remove the meat and set aside.

To the empty pot, add the onions, garlic, peppers, and jalapenos. Reduce heat to medium. Don’t worry about the dark brown bits of goodness stuck to the bottom of the pot. That will come in handy in a few minutes.

Allow the onion mixture to “sweat” for a minute. Once the vegetables start to release their moisture, use a wooden spoon to scrape the remnants of searing the venison (a.k.a. brown bits of goodness) off the bottom of the pan. Cook, stirring occasionally, for 5 minutes or until the onions become translucent.

Return the browned venison to the onion mixture in the stew pot.

Next, add the chili powder, cumin, and oregano. Stir.

Add the chicken broth, tomatoes and bay leaves. Stir. Bring to a boil and then reduce to a low simmer.

Cover and simmer on low for 3 1/2 to 4 hours until the venison is tender, checking and stirring every hour. Depending on your stove etc. you might need to add a touch more chicken broth during cooking, but you never want the finished consistency to be soup-like.

Once finished and you have a thick delicious meat mixture, add the lime juice and stir. Taste and add salt or pepper if needed.

Serve 2 spoonfuls on top of a warm tortilla and garnish with caramelized onions and cilantro, although you are more than welcome to add whatever topping you wish.

2 Comments

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Karena on 1.2.2012

This was my “first” venison recipe. It was a BIG hit with our family. It makes a large quantity. We thought it would be tasty served over rice as well as with shells.

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diane7 on 1.28.2011

This sounds delicious, I will try soon! Thanks for posting

3 Reviews

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prairieprincess on 3.6.2012

These were a fabulous way to use up the venison that lurks in my freezer. The sauce was so flavorful and made the venison so tender and beef like. My husband raved about these. I did them in the crockpot on low for 4 hours and then it switched to Warm for the other 4 hours I was at work and it was still perfection.

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Karena on 1.2.2012

Our whole group of 11 loved this! If you have venison in your freezer, you should give this a try.

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Marie on 2.14.2011

Yum! I used stew beef in place of venison. Great consistency and tender meat pieces! I admit I added 4 chopped peppers (2 jalapeno and 2 serrano) and I still would’ve gone spicier to match a favorite restaurant in Denver.

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