Venison Carne Guisada

22 | December 30, 2010

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!


  • rachel

    I love your venison recipes! I made the roast not too long ago and it was amazing. I used to tell my husband to just get sausage or chili meat from the processor when he went hunting but now I make sure he gets roasts too. Do you have any fillet or backstrap recipes?

    • In Sock Monkey Slippers

      Yes I do! I’ll post some soon hopefully but my favorite way to do a backstrap is to use salt and pepper and sear it on all sides in a hot pan with a little oil (about 4 minutes a side). Place in a 400° oven for 5 min for medium rare, 7 for medium, and 10 for well done. Finish off with a little red wine reduction if you want to get fancy. My cousin does a Jack Daniels reduction with a little brown sugar I think. I’ll have to get her recipe.

  • melinda Smith

    I’m not much of a venison eater and don’t hunt but this looks so good that I’m going to have to make it with beef! Thank s for posting.

  • kara

    I can’t believe you gave her jalapenos and she didn’t start crying! That’s awesome.

  • elise

    I love venison and Bruce Robinson…..yummy

  • parker

    I don’t know how, but you make raw meat look good enough to eat! Just got a 10 pt earlier this month and will be making this! Good job.

  • leigh

    Mouth is watering! For the first time I’m looking forward to my hubby coming home from a hunting trip. Thanks for posting.

  • berkley

    I haven’t had carne guisada since I was in Texas! In New York there is no good Mex food! None. I’m making this this weekend with beef. Thank you.

  • the husband

    Apparently with Mia you don’t have to worry about deseeding the jalapeño. She ate beans with chili powder a couple days ago; saw Daddy eating something and had to try it. Didn’t faze her. She MUST be Texan.

  • Meal Plan Mom (Brenda)

    Just came upon your site! This recipe looks delicious! My inlaws also live in the Texas Hill Country and although none of us hunt we are happy recipients of the meat. I’m getting tired of the sausage…will have to try this next time!

  • Amanda Kuban

    I just stumbled upon your site, and this recipe, and I am literally jumping up and down with excitement- while my 19 mo. old looks at me like an alien!. I love carne guisada, and have been searching for a recipe like this for awhile! Thank you so much for sharing!

    • In Sock Monkey Slippers

      I just checked out your blog and I’m in love! When I have a chance I’m going to spend a day cooking all of the venison recipes!

  • Lisa

    I know I’m a little late to comment, but I had to comment anyhow. Just made this tonight with elk….yum – it’s delicious. I am always looking for good game recipes (especially as hunting season approaches and with it comes the reality that I need to make some space in the freezer) and this one is fantastic! Thank you!

    • In Sock Monkey Slippers

      I love it! Glad it worked out with the Elk. I get a lot of comments like that and it’s amking me want to come up north for an elk hunt! Thanks for letting me know, Lisa.

  • jessica

    Hi! Excited to make this recipe today!

    Do you use a 14oz or 28oz can of crushed tomatoes?

  • Farmers*Wife

    Wonderful recipe! We do a lot with venison. I love to make carne guisada and stew. This recipe is similar to mine but I liked the way you did the veggies AFTER the meat for the pan scrapings and then adding the meat back in. ;-) Great dinner for tonight’s cold weather!

  • Caren

    My husband said…The BEST venison recipe he’s ever had! We live in New Mexico and the spice was excellent (although I did add an extra jalapeno and some red chile powder in). We loved it…and will be fixing again with beef! THANKS for the recipe!

    • In Sock Monkey Slippers

      I haven’t made this in forever and you just inspired me to do so. So glad you like it and thanks for letting me know!

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