Mexican Venison Soup

Mexican Venison Soup

1 lb ground venison 

1 medium yellow onion, diced

2 cloves garlic, finely minced 

14.5 oz can diced or stewed tomatoes

2 1/2 c. Water, divided 

4 medium russet potatoes, cut in large cubes

2 1/2 tsp Chili powder

2 1/2 tsp cumin

1 1/2 tsp salt 

1 tsp sugar

1/8 tsp black pepper 

Cook the ground venision with the onion and garlic until done. Drain all the grease off. In a large Dutch oven, add potatoes, 1 1/2 cups water, and salt. Bring to a boil and simmer for about 15 minutes until potatoes are beginning to get tender. Add the tomatoes, dry seasonings, and the other cup of water. Bring the mixture back to a boil and add the meat mixture. Simmer for 30-45 minutes.

Serve with cornbread. 

Elegant Venison Stew

2 lb venison steak

1/2 lb bacon or salt pork

2 tbsp. flour

6 cups beef stock (not broth)

1 can (14.5 oz) stewed tomatoes

8 med. carrots

3 stalks celery diced

2 tbsp. sugar

2 1/2 med. yellow onions

garlic to taste (I used 5 cloves)

1 cup peas (optional)

salt (2-3 tsp) and pepper(1/4 tsp); to taste

1/2 tsp dried Rosemary leaves

Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes.

Add stock and stir till smooth. Simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.

**I served this with Melt-In-Your-Mouth Mexican Cornbread**