This is a great way to spice up venison for those who tend to shy away from it. It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. Venison comes out moist and tender in a slow cooker or pressure cooker. This also works well with beef or pork.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
20 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly season the venison steaks with 1/2 teaspoon of Papa's Seasoning Salt (see below). Cut the steaks into bite-sized pieces. Mix the flour with 1 teaspoon of Papa's salt; reserve 1 tablespoon of the flour mixture and set aside. Toss the cubed meat in the seasoned flour.

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  • Heat the oil in the pressure cooker or a skillet over medium-high heat. Add the meat cubes in batches and cook until richly browned on all sides. Remove the meat and set aside.

  • Reduce the heat to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings. Cook and stir until the flour has lost its raw smell and is lightly browned, about 5 minutes. Add the sliced onion and cook, stirring often, until the onion has softened, about 5 minutes.

  • Return the meat to the pan, along with the beef bouillon cubes, Mexican oregano, bay leaf, and chile peppers (remove the stems, but leave them whole). Pour in the water and seal the pressure cooker, turning the heat up to high.

  • Bring the pressure up to high and reduce the heat to maintain the pressure. Cook at high pressure for 15 minutes. Turn off the heat and let the pressure drop naturally. Remove the lid. Remove the chile peppers and bay leaf; squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf. Taste and adjust the seasonings.

Cook's Notes

Season the venison and flour with Papa's Seasoning Salt.

You may substitute 1 teaspoon cayenne pepper for the dried red chiles. This recipe is fairly hot; you can use milder chiles or reduce the amount of cayenne, if desired.

Slow Cooker Method:

Follow recipe as above, but transfer the meat to a slow cooker after browning the meat and cooking the flour mixture (roux). Cook until the meat is tender, 3-4 hours on high or 6-8 hours on low.

Nutrition Facts

493 calories; protein 50g 100% DV; carbohydrates 26.3g 9% DV; fat 19.4g 30% DV; cholesterol 171.5mg 57% DV; sodium 868.8mg 35% DV. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
04/15/2012
This recipe is fast easy and so yummy! Hunt camp friends were so impressed! I loved the idea of pressure cooking so fast just 15 minutes turn burner off leave for the evening hunt come back pressure is released perfect timing dinner is ready just warm up flour tortillas dinner is served! Read More
(18)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/15/2012
This recipe is fast easy and so yummy! Hunt camp friends were so impressed! I loved the idea of pressure cooking so fast just 15 minutes turn burner off leave for the evening hunt come back pressure is released perfect timing dinner is ready just warm up flour tortillas dinner is served! Read More
(18)
Rating: 5 stars
01/07/2013
This turned out great - As good or better than something I might buy at the take-out counter at the mercado. I'm calling it Venado Guisado (Deer Stew). Served with green rice (made w/poblanos and cilantro), Mexican-seasoned beans and warm corn tortillas. I used venison steaks and they couldn't have come out more tender or more flavorful. Will be making this again. Read More
(14)
Rating: 5 stars
06/21/2017
Not a big deer fan but my husband is and we have a freezer full from this past season. I made this just like it said, it was to die for!! We did like a Mexican spread to go with it. Can't wait to make it again! Read More
(10)
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Rating: 5 stars
04/05/2013
AMAZING more people need to try it it's definitely something I make to go with corn tortillas something to make venison taste amazing share with the family it goes well with cilantro lime rice on the side. It's amazing and leftovers actually get eaten more people need to try this recipe! Read More
(4)
Rating: 4 stars
02/04/2015
Just made this tonight and I learned a couple of things. Do not use thin strips of tenderized blackstrap in the pressure cooker and having a stainless steel pot in my electric pressure cooker prevented me from having drippings after browning the meat. The flavor on this recipe was fantastic! I will have to try it again and either use non tenderized meat in larger chunks in the pressure cooker or make it on the stove top if using the tenderized strips. Also my end product was too "liquidy" so I will add some thickener like flour or cornstarch at the end if too thin. Read More
(2)
Rating: 5 stars
10/09/2015
Made this tonight and it was fantastic! Followed recipe exactly and will be making a few adjustments to suit our tastes. I used a bit over 2 lbs of steaks probably closer to 3 lbs so not blaming the recipe for the lack of seasoning when I made this. Next time I'll be trying 2 tsp of Papa's seasoning to a 1/2 cup of flour to coat the meat. We felt there just wasn't enough flavor to the meat although overall the dish had a unique flavor profile. The red chilis I used were not hot so plan to add a pinch of red pepper flakes into the pot before sealing the lid next time. Aside from those 2 changes will continue to make this as-is over & over! We used the meat made tacos with a garlic cilantro lime rice and avocado/tomato/corn salad on the side. Really delicious! Read More
(1)
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Rating: 5 stars
11/20/2015
Newbie at cooking venison and was looking for recipes. Did this in a slow cooker. Appreciated the "warmer seasonings". We used peppers and onions from the garden and served over potatoes from same. I can imagine adding other ingredients next time. Awesome. I will use this again. Read More
(1)
Rating: 5 stars
10/21/2015
Very good. My husband and I aren't really fans of venison but this was easy to make using the pressure cooker and very good! I served it over plain rice. Read More
(1)
Rating: 4 stars
11/30/2018
This didn't turn out exactly as I had envisioned but it was good. As a matter of fact my deer hunting husband said this was excellent and one he'd like to use the deer meat for again. I read the reviews and thought I was going a more taco type meat but it was way too wet for this. It would be much better served over a bed of white rice. Husband agreed this would be perfect. Read More
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