Mouthwatering & Hearty Deer Chile Verde
Deer Chile Verde is a hearty wild game stew made with hand-harvested cubed venison simmered with sweet corn, roasted poblano chiles, chopped onions, minced garlic, fresh cilantro, and warm Southwest-inspired seasonings. Slow-cooked until tender, this comforting dish highlights the natural flavor of venison while delivering rich, savory depth in every bite.
Wild Game Variations
This Deer Chile Verde recipe is incredibly versatile, working with venison, elk, antelope, or their ground versions. For a richer, more game-forward flavor, you can also substitute wild duck breasts or wild goose. Keep in mind that larger cuts, such as goose or elk, may require adjusting portion sizes for even cooking.
Other Chile Verde Recipes to Try
- Antelope Chile Verde – Tender antelope cubes simmered in a classic green chile sauce with southwestern spices.
- Tomatillo Elk Verde Stew – Elk cooked in a bright tomatillo sauce with fresh herbs and aromatic seasonings.
- Elk Chile Verde with Chimichurri – Rich elk meat paired with zesty chimichurri for a bold twist on traditional verde.
- Wild Duck Chile Verde Stew – A flavorful variation using duck, combining tender meat with roasted poblano peppers and spices for a hearty, comforting meal.
Two Deer Chile Verde Stew Cooking Options
Traeger / Grill Method
- Preheat your Traeger or pellet grill to 450°F. Place a 12-inch cast iron skillet on the grill grates and allow it to preheat.
- In a bowl, toss the cubed venison with flour until evenly coated.
- Once the grill reaches temperature, carefully add olive oil to the hot skillet. Add the floured venison along with the roasted poblano peppers, onions, and garlic. Close the lid and cook for 20 minutes, stirring occasionally to brown evenly.
- Reduce the grill temperature to 350°F. Add the beef broth, corn kernels, cumin, coriander, garlic powder, Mexican oregano, and salt. Close the lid and continue cooking for 35–40 minutes, or until the liquid has reduced and the venison is tender. Top with shredded cheese.
- Garnish with green onions. Finish by topping the deer chile verde with shredded cheese and fresh cilantro. Serve warm with sour cream, avocado, and flour tortillas.
Preheat your Traeger or pellet grill to 450°F. Place a 12-inch cast iron skillet on the grill grates and allow it to preheat. In a bowl, toss the cubed venison with flour until evenly coated.
Once the grill reaches temperature, carefully add olive oil to the hot skillet. Add the floured venison along with the roasted poblano peppers, onions, and garlic. Close the lid and cook for 20 minutes, stirring occasionally to brown evenly.
Reduce the grill temperature to 350°F. Add the beef broth, corn kernels, cumin, coriander, garlic powder, Mexican oregano, and salt. Close the lid and continue cooking for 35–40 minutes, or until the liquid has reduced and the venison is tender. Top with shredded cheese.
Garnish with green onions. Finish by topping the deer chile verde with shredded cheese and fresh cilantro. Serve warm with sour cream, avocado, and flour tortillas.
Oven Method Variation
- Preheat the oven to 450°F. Place a 12-inch cast iron skillet in the oven to preheat.
- In a bowl, toss the cubed venison with flour until well coated.
- Carefully remove the hot skillet from the oven and add olive oil. Add the floured venison, roasted poblano peppers, onions, and garlic. Return the skillet to the oven and cook for 20 minutes, stirring once halfway through.
- Reduce the oven temperature to 350°F. Add the beef broth, corn kernels, cumin, coriander, garlic powder, Mexican oregano, salt, and chopped cilantro. Return the skillet to the oven and cook for 35–40 minutes, or until the sauce thickens and the venison becomes fork-tender. Tope with shredded cheese.
- Garnish with green onions. Serve with sour cream, avocado, and warm flour tortillas.
Deer Chile Verde Notes
- This Deer Chile Verde recipe is highly versatile and works with venison, elk, antelope, or their ground versions. You can also use duck or goose in place of venison for a richer, more game-forward flavor. Adjust portion sizes for larger cuts like goose or elk.
- For added heartiness, include 1–2 cups of drained hominy when adding the broth and spices.
- Slow cooking tenderizes lean wild game, so avoid rushing the simmer.
- Spice levels can be adjusted by using more or fewer roasted poblano peppers or Anaheim chiles.
- Optional toppings include shredded cheese, sour cream, diced avocado, cilantro, or green onions to personalize each serving.
- This stew improves in flavor after 1–2 days in the fridge, making it perfect for make-ahead meals.
Deer Chile Verde Leftovers Make a Hearty Breakfast
One of the best things about Deer Chile Verde is how well it keeps as leftovers. Reheat a portion in a skillet and top it with a couple of fried eggs for a rich, savory breakfast or brunch. The combination of tender venison, roasted poblano peppers, and sweet corn with runny yolks creates a hearty, satisfying meal that transforms your dinner into a next-day treat.
Seasonal Cooking & Garden-Fresh Ingredients
Cooking with seasonal, garden-fresh ingredients like sweet corn, onions, roasted poblano peppers, and garlic adds an extra layer of enjoyment to every meal. Combining these flavors with wild game brings the full experience of field-to-plate cooking to life, celebrating the harvest and creating dishes that are as vibrant and fresh as the ingredients themselves. There’s something deeply satisfying about pairing homegrown produce with hand-harvested venison, elk, or other game — it transforms every meal into a true celebration of the season.
Ingredients
- 1 1/2 lbs venison top or bottom round, cut into ½-inch cubes
- 3-4 roasted poblano peppers or Anaheim green chiles, skins and seeds removed, roughly chopped
- 1 cup corn kernels (fresh, frozen, or thawed)
- 1 white onion, finely diced
- 1-2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp extra virgin olive oil
- 2 cups beef broth
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp Mexican oregano
- 1 tsp kosher salt
- 2 green onions. finely chopped
- 1/2 cup shredded cheese (optional)
- 1/4 fresh cilantro. chopped
- flour tortillas
- sour cream
- sliced or diced avocado
Instructions
Traeger / Grill Method
- Preheat your Traeger or pellet grill to 450°F. Place a 12-inch cast iron skillet on the grill grates and allow it to preheat.
- In a bowl, toss the cubed venison with flour until evenly coated.
- Once the grill reaches temperature, carefully add olive oil to the hot skillet. Add the floured venison along with the roasted poblano peppers, onions, and garlic. Close the lid and cook for 20 minutes, stirring occasionally to brown evenly.
- Reduce the grill temperature to 350°F. Add the beef broth, corn kernels, cumin, coriander, garlic powder, Mexican oregano, and salt. Close the lid and continue cooking for 35–40 minutes, or until the liquid has reduced and the venison is tender. Top with shredded cheese.
- Finish by topping the deer chile verde with shredded cheese and fresh cilantro. Serve warm with sour cream, avocado, and flour tortillas.
Oven Method Variation
- Preheat the oven to 450°F. Place a 12-inch cast iron skillet in the oven to preheat.
- In a bowl, toss the cubed venison with flour until well coated.
- Carefully remove the hot skillet from the oven and add olive oil. Add the floured venison, roasted poblano peppers, onions, and garlic. Return the skillet to the oven and cook for 20 minutes, stirring once halfway through.
- Reduce the oven temperature to 350°F. Add the beef broth, corn kernels, cumin, coriander, garlic powder, Mexican oregano, salt, and chopped cilantro. Return the skillet to the oven and cook for 35–40 minutes, or until the sauce thickens and the venison becomes fork-tender. Top with shredded cheese.
- Serve with sour cream, avocado, and warm flour tortillas.
Notes
- This Deer Chile Verde recipe is highly versatile and works with venison, elk, antelope, or their ground versions. You can also use duck or goose in place of venison for a richer, more game-forward flavor. Adjust portion sizes for larger cuts like goose or elk.
- For added heartiness, include 1–2 cups of drained hominy when adding the broth and spices.
- Slow cooking tenderizes lean wild game, so avoid rushing the simmer.
- Spice levels can be adjusted by using more or fewer roasted poblano peppers or Anaheim chiles.
- Optional toppings include shredded cheese, sour cream, diced avocado, cilantro, or green onions to personalize each serving.
- This stew improves in flavor after 1–2 days in the fridge, making it perfect for make-ahead meals.
Other Wild Game Venison Recipes to Try
If you love cooking venison, there are plenty of other delicious recipes to explore. Try the Flaky Puff Pastry Ground Venison Meat Pie for a savory, comforting dish, or the Reverse Seared Venison Top Round Roast for a perfectly cooked centerpiece. For a rich and hearty meal, enjoy Fork-Tender Venison Steak in Rich Brown Gravy or the deeply flavorful Wine Braised Venison Neck Roast. Don’t miss the classic Venison Eye-of-Round Recipe for a simple yet elegant wild game option. These recipes showcase the versatility of venison and provide inspiration for turning every harvest into a memorable meal.