If you’re lucky enough to have venison on hand, cozy up with a hot bowl of southwest venison stew, packed with ground venison, lots of vegetables and delicious southwestern flavor.
Prep time: 15 minutes
Cook time: 1.5 hours
1-1/2 pounds ground venison
1 large onion, chopped
4.5 ounce can of diced tomatoes, undrained
10 ounce can diced tomatoes with green chilies, undrained
6 ounce can tomato paste
16 ounce can of corn, drained
15 ounce can of black beans, drained and rinsed
2 cups chicken broth
½ tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon chipotle powder
1-1/2 cups white rice, cooked
¼ cup shredded cheese
1 avocado, sliced (optional)
In a large skillet, over medium heat, cook the venison and onion until the meat is no longer pink.
Transfer the meat and the onions to a large stock pot. Stir in the tomatoes, tomato paste, corn, beans, broth and spices.
Cover and cook on medium low heat for 1 hour, or until the contents of the stock pot are heated through.
Stir in the cooked rice, and let cook for an additional 15 minutes.
Serve topped with shredded cheese and a side of avocado slices.
@lauraswildgamemenuSouthwest #venison #stew #wildgame #lauraswildgamemenu #wildgamecooking #deerhunter♬ The JUICE by MR FINGERS – Han