RECIPE SUBMITTED BY Rick Thompson
Tex-Mex Venison Stew
Serves 5
3 lbs. Venison, cut into 1″ cubes
3 medium onions, diced 1″
3 large carrots, diced 1″
3 stalks celery, diced 1″
1 tbsp. garlic
1 tbsp. chili powder
1/4 cup flour, all purpose
2 tbsp. Cumin
1 large can tomatoes
2 cans red Beans
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
Jalapeno pepper sauce to taste
2 large green peppers, seeded and diced
3 tbsp. Sugar
Brown venison and sausage in a large pot, add all vegetable and saute for 5 more minutes.
Then add the beans, the sugar and seasonings.
Let simmer 30 minutes.
Correct the seasonings and serve.
Tex-Mex Venison Stew
Serves 5
3 lbs. Venison, cut into 1″ cubes
3 medium onions, diced 1″
3 large carrots, diced 1″
3 stalks celery, diced 1″
1 tbsp. garlic
1 tbsp. chili powder
1/4 cup flour, all purpose
2 tbsp. Cumin
1 large can tomatoes
2 cans red Beans
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
Jalapeno pepper sauce to taste
2 large green peppers, seeded and diced
3 tbsp. Sugar
3 stalks celery, diced 1″
1 tbsp. garlic
1 tbsp. chili powder
1/4 cup flour, all purpose
2 tbsp. Cumin
1 large can tomatoes
2 cans red Beans
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
Jalapeno pepper sauce to taste
2 large green peppers, seeded and diced
3 tbsp. Sugar
Brown venison and sausage in a large pot, add all vegetable and saute for 5 more minutes.
Then add the beans, the sugar and seasonings.
Let simmer 30 minutes.
Correct the seasonings and serve.
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