Recipes
MEXICAN VENISON STEW
Mexican Venison Stew
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- Servings: 10
- 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
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
