Deer Chile Verde
Deer Chile Verde is a hearty wild game stew made with tender venison simmered with roasted poblano peppers, sweet corn, onions, garlic, and warm Southwestern spices. Finished with fresh cilantro and served with tortillas, sour cream, and avocado, it’s pure comfort from field to table.
Servings: 4
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.