Venison Carne Guisada

Name: Venison Carne Guisada
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 people
Ingredients: 3 tablespoons lard or vegetable oil; 1 to 2 pounds venison roast, sliced and cut into small pieces; 1 teaspoon ground cumin; salt; 2 large white or yellow onions; 4 cloves garlic; 1/2 pound tomatillos; 1 teaspoon dried sage; 1 quart venison or beef broth; 8 to 12 poblano, Hatch or Anaheim chiles; 1/2 cup chopped fresh cilantro

User Reviews

4.9

69 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
6 people
Calories
224 kcal
Course
Main Course, Appetizer
Cuisine
American, Mexican

Venison Carne Guisada

Elizabeth Hodge

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You can of course make this with other meats, but I prefer venison hind leg roasts. You can also eat this as a stew without tortillas if you don't cook it down all the way. If you are making tacos, toppings are up to you. I'd keep it simple: cheese, pickled onions, maybe a little pico de gallo.

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Ingredients

Servings

3 tablespoons lard or vegetable oil
1 to 2 pounds venison roast, sliced and cut into small pieces (see above)
1 teaspoon ground cumin
salt
2 large white or yellow onions, quartered
4 cloves garlic, unpeeled
1/2 pound tomatillos, husked and halved
1 teaspoon dried sage
1 quart venison or beef broth
8 to 12 poblano, Hatch or Anaheim chiles, roasted, seeded, peeled and cut into pieces
1/2 cup chopped fresh cilantro

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Instructions

Heat the lard in a Dutch oven or other large, lidded pot over high heat. When it is just barely smoking, add the venison and stir well. Sear the venison well. If it gives off a lot of water, just keep searing it until the water boils away. While this is happening, mix in the salt and cumin.
Meanwhile, char the onion, garlic and tomatillos either under a broiler or on a comal or cast iron frying pan. You want some blackening. Roughly chop the onion and put it, the tomatillos, and the garlic (peel it first), into a blender with the sage. Puree this, adding broth as needed.
Add the contents of the blender to the pot and stir well. Pour broth into the blender to get all the good bits left there, and pour that in the pot. If by chance you happened to have used chiles pasado and rehydrated them, pour some of the rehydrating water into the pot, too. At the start, everything should be rather thin. Bring this to a simmer and let it cook, stirring occasionally, for 1 hour.
After 1 hour, add the green chiles and continue to simmer until the meat is tender. You can eat this as a stew, or continue to cook it down until thickened, in which case you can eat it as a guisado on tortillas.

Nutrition Information

Show Details

Calories 224kcal (11%) Carbohydrates 14g (5%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 7g (35%) Cholesterol 64mg (21%) Sodium 336mg (14%) Potassium 1009mg (29%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 720IU (14%) Vitamin C 136mg (151%) Calcium 37mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 224 kcal

% Daily Value*

Calories	224kcal	11%
Carbohydrates	14g	5%
Protein	22g	44%
Fat	10g	15%
Saturated Fat	7g	35%
Cholesterol	64mg	21%
Sodium	336mg	14%
Potassium	1009mg	21%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	720IU	14%
Vitamin C	136mg	151%
Calcium	37mg	4%
Iron	4mg	22%