The holidays are almost over! I will miss you 2010 but it’s time to get on with it. I have to apologize for not updating as regularly but you know how the holidays are. You are thrown all over the continent just hoping you packed enough underwear. I’m looking forward to 2011 and to kick it off we will be at the ranch for the final hunt of the year. I debated about posting this because venison is not something you find daily on your dining table, unless you are us that is. But I figure there must be a lot of you out there that are looking for ideas of what to do with it since I get e-mails all the time about it. So, here’s another one for you!

Carne Guisada is a slow cooked Mexican dish that is usually made with a cheep cut meat, typically a chuck roast. It is insanely good and my favorite thing to order at the local taqueria. For this version I have replaced the chuck roast, which you are welcome to use, with a venison shoulder roast. Venison is a very lean meat that makes this dish very lean in comparison to the traditional recipe and the slow cooking takes away any gaminess that venison may have. I have also added vegetables because I’m a mom and anyway I can sneak a veggie or two in makes me feel like at least I’ve accomplished something for the day. This can be made in a slow cooker, although I warn you it’s not as good but it can be done! Just brown the meat with the flour in a large saute pan and place in a large 5 quart slow cooker. Add the remaining ingredients and cook on high for 5 to 6 hours.

Venison Carne Guisada serves 8-10

• 2 1/2 to 3 pound Venison Roast or Stew Meat, can be replaced with beef chuck roast or stew meat
• 2 tsp Kosher Salt
• 1 tsp ground pepper
• 3 Tbs flour
• 2 Tbs vegetable oil
• 1 large yellow onion
• 6 garlic cloves
• 1 red bell pepper, organic
• 1 green bell pepper, organic
• 4 large carrots*
• 1 jalapeno**
• 2 Tbs chili powder
• 1 Tbs ground cumin
• 1/2 Tbs ground oregano
• 1 3/4 cup chicken broth, low sodium
• 1 can crushed tomatoes, organic
• 2 bay leaves
• salt and pepper to taste
• juice from half of a lime, about 1 Tbs
• flour or corn tortillas, cilantro, caramelized onions for serving

*Not traditional but optional
**optional if serving for kids, I find using 1 jalapeno brings hardly any heat

Peel and chop onion and garlic and dice the bell peppers and carrots. Set aside.

Chop the jalapeno. Since I am feeding this to my two year old I deseed the jalapeno.

Cube the venison into 1 inch cubes and place in a large bowl.

In a small bowl mix the flour, salt and pepper.

Pour flour mixture over the venison and mix to coat.

In a large stew pot or dutch oven, heat vegetable oil on medium-high and place half of the venison in the pot. Cook for 3 to 5 minutes until the meat is browned. Remove to a plate or bowl and set aside. Repeat with the other half of the venison adding more vegetable oil if needed. Remove the meat and set aside.

To the empty pot, add the onions, garlic, peppers, jalapenos, and carrots. Reduce heat to medium. Don’t worry about the dark brown bits of goodness stuck to the bottom of the pot. That will come in handy in a few minutes.

Allow the onion mixture to “sweat” for a minute. Once the vegetables start to release their moisture, use a wooden spoon to scrape the remnants of searing the venison (aka brown bits of goodness) off the bottom of the pan.  Cook, stirring occasionally, for 5 minutes or until the onions to become translucent.

Return the browned venison to the onion mixture in the stew pot.

Next, add the chili powder, cumin, and oregano. Stir.

Add the chicken broth, tomatoes and bay leaves. Stir. Bring to a boil and then reduce to a low simmer.

Cover and simmer on low for 3 1/2 to 4 hours until the venison is tender, checking and stirring every hour. Depending on your stove etc. you might need to add a touch more chicken broth during cooking but you never want the consistency to be soup like.

Once finished and you have a thick delicious meat mixture Add the juice of half of a lime, about 1 tablespoon, and stir. Taste and add salt or pepper if needed.

Serve with some warm tortillas, caramelized onions and definitely cilantro, although you are more that welcome to add whatever topping you wish. I won’t say a word. Hope you enjoy.

Yea, Tortilla!

Short side note: So, The Husband is working late and I sit down to eat this with Mia. I put on a little Bruce Robinson on the iPod, and grill up a little chopped jalapeno and caramelized onion for my tacos. I make Mia’s plate, some carne guisada with a tortilla, while she is singing to Wrapped, by Bruce Robinson. I’m completely distracted by how cute this is and accidently put the caramelized onion/ jalapeno mixture on her plate and not mine. I serve and don’t realize my mistake until I take a bite of my own taco. I look at Mia and there she is scarfing down jalapenos and carne guisada, singing (well as much singing as a two year old can do), and saying, “Yea Tortilla!” I swear if I replaced her sippy cup with a Shiner Bock I would have been staring at my husband. Yea Tortilla, Mia!