Venison Served Up Mexican Style

If you want to try something new this hunting season with the deer your husband killed and dragged home, you may want to consider Mexican! Deer can easily be a great substitution for the meat called for in Mexican recipes.

Here is an easy crock-pot favorite using the venison in your freezer for southwestern carne guisada, great for breakfast tacos, or any meal with Spanish rice and beans.

Carne Guisada is as old as beef stew but with a Mexican twist. The spices and lack of vegetables other than tomatoes makes this dish an old time favorite with old Texas cowboys. It can be poured over rice or mashed potatoes, or served as a breakfast taco when on the run.

For carne guisada , use the roast part of the deer. That which hasn't been sent to the butcher for curing or turning into sausage. Cut it up in beef stew chunks and soak in milk for one hour to prepare. You will need:

1 and ½ pound of deer meat (venison)

½ cup chopped onions

¼ cup diced green pepper

1 clove of garlic chopped

2 tbs olive oil

1 tbs flour

½ cup of water

2 or 3 cans of whole tomatoes, or stewed tomatoes. Or for extra kick "Rotel with green chili tomatoes"

½ tsp, salt

½ tsp pepper

½ tsp cumin.

Sautee the onions, garlic and bell pepper, then put in the crock pot first. Next mix the deer meat chucks with the flower, salt and paper and brown in the olive oil. Then place it in the crock pot.

Take the water, canned tomatoes, and cumin and pour over the meat. Set your crock on high for 3 hours or low for 6 hours.

Serve up with fresh hot tortillas, lettuce and tomato salad and Spanish rice and beans. This is great comfort food this side of the border!

Another great comfort food for this deer season is Enchilada Pie. This is an easier recipe than traditional enchiladas. You'll need:

2 pounds of ground deer

1 lg. chopped onion

1 can cream of mushroom soup,

1 can cream of chicken soup.

1 can of green chilies

1 can enchilada sauce

¾ cup of milk

1 package of soft tortillas (12)

¼ lb of grated Cheddar

½ lb of grated Monterey Jack cheese

1 pt. sour cream (or plain yogurt).