Venison Carne Guisada Tacos

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.