Texas Venison The Best Recipes

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Texas Venison

"This is a terrific way to boost venison for individuals who have a tendency to shy away from it. It is similar to Carne Guisada, and is going well as a main path or a filling in a tortilla. Venison comes out wet and smooth in a sluggish cooker or strain cooker. This also works well with pork or beef."

Ingredients :

2 kilos venison steaks
1 1/2 teaspoons seasoned salt, divided (see Note)
1 cup all-purpose flour
four tablespoons vegetable oil
1/2 teaspoon ground cumin
half cup onion, halved and sliced
2 red meat bouillon cubes
1/2 teaspoon dried Mexican oregano
1 bay leaf
2 dried pink chile peppers
2 cups water

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

Lightly season the venison steaks with half teaspoon of Papa's Seasoning Salt (see beneath). Cut the steaks into chew-sized pieces. Mix the flour with 1 teaspoon of Papa's salt; reserve 1 tablespoon of the flour aggregate and set apart. Toss the cubed meat inside the seasoned flour.
Heat the oil in the pressure cooker or a skillet over medium-excessive warmness. Add the meat cubes in batches and cook till richly browned on all aspects. Remove the beef and set apart.
Reduce the warmth to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings. Cook and stir until the flour has misplaced its raw smell and is lightly browned, about 5 mins. Add the sliced onion and prepare dinner, stirring often, until the onion has softened, approximately 5 minutes.
Return the beef to the pan, along side the red meat bouillon cubes, Mexican oregano, bay leaf, and chile peppers (put off the stems, but depart them whole). Pour in the water and seal the strain cooker, turning the warmth up to high.
Bring the pressure up to high and reduce the warmth to preserve the strain. Cook at high stress for 15 mins. Turn off the warmth and let the strain drop clearly. Remove the lid. Remove the chile peppers and bay leaf; squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf. Taste and alter the seasonings.

Notes :

Season the venison and flour with Papa's Seasoning Salt.
You can also substitute 1 teaspoon cayenne pepper for the dried pink chiles. This recipe is fairly hot; you may use milder chiles or lessen the amount of cayenne, if favored.
Follow recipe as above, but switch the beef to a slow cooker after browning the beef and cooking the flour mixture (roux). Cook until the beef is tender, 3-4 hours on high or 6-8 hours on low.
Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it lightly, and make clean-up easier.

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