If you realized you had just one package of venison left in the freezer, how would you prepare it?
I have to say that it was a challenge for me knowing that this would be the end of the venison stew meat that we had in the freezer. I must have spent days and days trying to figure out just what I wanted to do cook for our last venison supper. I went through all my recipes and realized that one of my favorites is one of the simplest you can prepare using stew meat… a mouth watering Slow Cooked Chili Verde.
Substitute: Bison, Elk or Antelope meat
- 2 pounds venison stew meat
- 3 tablespoons vegetable oil
- 3 sweet yellow onions, chopped
- 2 cloves garlic, chopped
- 27 ounce whole green chiles
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon onion powder
- 4 cups water
- salt, to taste
Heat a large skillet over medium heat and add 1 tablespoon oil, onions and garlic. Cook until onions brown and become soft and translucent. Stir in the whole green chiles and continue to cook for 5 minutes. Remove the onions and chiles and pour into a crock-pot. Continue to heat skillet over medium heat and add remaining oil. When the oil is warmed, carefully add your stew meat to the skillet along with all of your seasonings. Brown meat on all sides and remove when done. Add meat to the crock-pot along with the onions and chiles. Pour 4 cups of water over the top and cover with a lid. Cook on low for 5-6 hours. Season with salt if needed.
Serve with sour cream and warm flour tortillas.
If you end up having any leftovers, try this breakfast idea. Re-heat the chili verde and serve over a couple fried eggs in warmed flour tortillas. It’ll make for a great start to your day!