MEXICAN VENISON STEW

 

  • Cooking Time:
  • Servings: 10
  • Preparation Time:

Ingredients

  • 3 lbs. Venison, cut into 1" cubes
  • 1/4 pound Chirozo sausages, diced small
  • 2 cans red beans
  • 1 large can tomatoes
  • 3 medium onions, diced 1"
  • 3 large carrots, diced 1"
  • 3 stalks celery, diced 1"
  • 1 tablespoon garlic
  • 1 pkg. sliced mushrooms
  • 2 tablespoons chili powder
  • 1/4 cup flour, all purpose
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground thyme
  • jalapeno pepper sauce to taste
  • 2 large green pappers, seeded and diced

Directions

  • Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT - you must stir constantly so the stew does not stick to the bottom of the pot and burn.
  • Serves 10

Notes

Categories: Main Dish  Soup  Stew  Wild Game 
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