Venison Carne Guisda

Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.

• 2 pounds of Venison cut in bite-size pieces
• 4 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 1 large onion, chopped
• 1 cup chopped celery
• 3 or 4 jalapeƱos, stems and seeds removed, chopped
• 2-1/2 cups beef stock
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 2 teaspoons chili powder

1. Preheat oven to 350°F.
2. Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.
3. In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.
4. Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings

This also works very well in a Crock Pot.  Just brown the meat and then put it and the drippings in the Crock Pot with all the remaining ingredients and cook all day.

If you are in camp, then put in cook it in a cast iron Dutch Oven on the fire.  Once it comes to a simmer, move the Dutch Over  higher or further from the main heat and cook for 2-3 hours.

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