When I decided that I was willing to consider embracing the lifestyle of “Deerslayer’s Wife”, I received a recipe for Venison Carne Guisada from my dearest friend in the world, Lisa. I truly believe that her input at this juncture in my life was an integral part of my destiny. If I had not received her recipe and if it had not been so popular among my many family members, I may not have chosen this path. Thank you, Lisa. For years, I have taken batches of this recipe on our yearly camping trip. It freezes and reheats beautifully. Do everyone a favor and purchase the flour tortillas that you cook yourself. These, too, can be frozen and thawed for later use. They are available in the dairy section of many grocers, near the English muffins and biscuits. Once you’ve had fresh, hot flour tortillas, there’s no going back!
Venison Carne Guisada
2 lbs. venison stew meat, cut up (sinewy cuts are okay for this recipe)
2-3 Tbsp. bacon grease (Most venison recipes require the addition of some extra grease or fat since the meat is so lean.)
3 Tbsp. flour
1 green or red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
2 Tbsp. cumin
1 tsp. black pepper
1 8 oz. can tomato sauce
1 10 oz. can tomatoes (with or w/o chilies to taste)
2 tsp. garlic salt
½ cup water
Brown meat in bacon grease in heavy cast iron skillet w/ deep sides. Add flour and brown. Add remaining ingredients and simmer 1 to 2 hours until tender and cooked down to thick gravy. Stir periodically to prevent sticking to pan. Serve with flour tortillas, salsa, grated cheddar, sliced tomatoes and avocado. Enjoy
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