Mexican Venison Stew Recipe

Mexican Stew Pic


3 lbs. Venison, cut into 1" cubes

1/4 pound Chirozo sausages, diced small

2 cans red beans

1 large can tomatoes

3 medium onions, diced 1"

3 large carrots, diced 1"

3 stalks celery, diced 1"

1 tbsp. garlic

1 pkg. sliced mushrooms

2 tbsp. chili powder

1/4 cup flour, all purpose

2 cups red wine

2 cups beef broth

1 teaspoon salt

1/2 tsp. pepper

1/2 tsp. ground thyme

jalapeno pepper sauce to taste

2 large green peppers, seeded and diced


Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes.

Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread.

IMPORTANT - stir constantly so the stew does not stick to the bottom of the pot and burn. Serves 5.

Back to Venison Stew Page from Mexican Venison Stew Recipe

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