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
Ingredients
- 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
Directions
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!
If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.
OMGosh! This was AMAZING! Talk about a bowl that warms your soul. It’s three degrees here in Bend, Oregon and we are singing your praises for this recipe. The only variation we made was that we used elk shoulder and had a stash of roasted Hatch green chiles from New Mexico in our freezer to use. Oh yeah, and browned it all up in bacon drippings. Should I admit that? Seriously, it was amazing and I appreciate the inspiration. Ours was probably a smidge hotter than yours so we served it over brown rice. The next day, smothered some cowboy fries with it and put an egg on top. Good stuff, Kristy. Keep up the good work!
Three degrees is just a little to cold for me… HAHAHA! I totally enjoy hearing about other ways to cook these recipes up. I never follow recipes exactly either knowing that everyone’s tastes are always slightly different. And there’s nothing wrong with a little bacon fat 8). Stay WARM Amber.
Fantastic recipe! I used this for my antelope rump roasts and it’s perfect. Though, I did add some Great Northern beans to the pot and a pinch of cardamom to the meat. There are many folks around my parts who claim antelope is not very good to eat. Maybe they’re just not good cooks?
Fantastic recipe! I use this for my antelope rump roasts and it’s perfect. Though, I did add some Great Northern beans to the pot and a pinch of cardamom to the meat. There are many folks around my parts who claim antelope is not very good to eat. Maybe they’re just not good cooks?
I made this last week with antelope stew meat for the crew that helped us cut up 2 elk! Fabulous flavor, easy to make, & very much enjoyed by all! I’m thrilled to have come across your blog and will be a returning viewer to up my game-meals for family & friends. Planning on antelope steak fajitas tonight using the rub from your elk fajita recipe. Keep up the good work & happy hunting season!!
Very cool. Thank you Hazel for your feedback. I really enjoy sharing some of our recipes and how we cook things up. Most of these recipes work with elk, venison and/or antelope. Enjoy and let me know how it turns out! Have an amazing day!