Originally posted by TxHunter06
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Here's a favorite around our house ....
SOUTH TEXAS CARNE GUISADA
Ingredients
• 1 tablespoon vegetable oil (Canola works; careful w/folks allergic to nuts)
• 3 pounds venison, cut into 3/4-inch cubes
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 Jalapeno Chile pepper, seeded and diced (Optional)
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 teaspoon dried, crushed Mexican oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt (Optional)
• 1/2 teaspoon ground black pepper (or Tony's which has the salt)
• 1/2 teaspoon paprika
• 1/3 cup water OR as needed (CHECK FIRST IF IT NEEDS IT)
• Corn starch as needed for thickening
Directions
1. Heat vegetable oil in a large skillet over medium-high heat. Place the venison in the pan and cook until the cubes are brown on all sides, about 10 minutes. Don't overcook as it will toughen the meat. Reduce the heat to medium and add the onion, green bell pepper, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
2. Continue cooking for 1 - 1 1/2 hour or more, stirring often, until the meat is tender. Cook longer of you like your meat to almost fall apart.
3. Thicken mixture: This will make some of its own gravy BUT - If too thick, add water. If too thin, use corn starch mixed in COLD water. Stir in gradually. OR - You can also use Tony Chachere's Roux mix and add accordingly. Watch the salt.
4. Yields 6 servings. (Serve over brown rice OR as a side dish with hot beans, Mexican rice, and warm flour tortillas)
5. Enjoy !!Comment
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all recipes look good!Comment
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I like to bacon wrap it with cheese and jalepeno then either put it on the grill or deep fry.Comment
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I have even seasoned it and grilled it whole. Then sliced it to make fajitas.Comment
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FriedComment
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