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Venison Carne Guisada

Cook Time: 45 minutes


2 - 2 1/2 lbs. venison
3 cloves of Garlic
1 tsp ground cumin
1 tsp ground black pepper
1 tsp salt
 1/2 medium onion, chopped
 1 large jalapeno, chopped
1/2 green bell pepper, chopped
1 medium tomato

Cube two pounds of venison steaks (the smaller the cubes the better); brown the venison with oil (I prefer peanut oil for venison) in large pot with Garlic, cumin, black pepper, salt. Add onion, jalapeno, and bell pepper. Slightly brown with venison, stir the contents while browning until onion becomes translucent (beware of aroma, causes sever case of hunger). Add tomato and add water until contents are completely covered and bring to boil. Lower heat until a slow boil and stir occasionally. Add water if necessary but boil for 30 min. minimum but longer if meat is desired to be more tender. Check for salt and add if necessary. Allow water to reduce to a sauce and serve with pinto beans, Spanish rice, and corn tortillas. Avocado and a salsa would be nice.

Next time try an even more traditional "norteno" but more difficult option:
Add one half of a can of tomato sauce with the one chopped tomato before bring the mixture to a boil. When water is reduced by slightly more than half, mix in 1 1/2 table spoons of flour diluted in 1/2 cup of water. The whole thing will thicken rather quickly as the flour cooks so continue to stir as the flour/water mixture is added and continue to stir until the sauce is to desired thickness. Once the sauce is to desired thickness (while ensuring the flour is cooked) turn off heat and sever as before.

Cooking Related Links & Resources:
Gordon Ramsay Cook Books
Hells Kitchen - USA
Dutch Oven Cook Books
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Herbs & Spice Books


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