Venison Carne Guisada

This Is One Of My Favorites!!!

1 ½ lbs venison cut in bite size pieces (of course backstrap will be best)

10 ounce can Ro-tel tomatoes and green onions

½ cup diced onions

½ cup chopped green peppers

1 rib chopped celery

1 teaspoon garlic powder or 2 cloves crushed

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

Flour

Season venison well and coat with flour. Brown meat in small amount of oil-just enough to keep from sticking. Add a small amount of water and simmer about 20 minutes. Mix all other ingredients in a bowl along with a tablespoon of flour (or 2 if you want it thicker). Add to meat mixture. Then add Ro-tel. Stir well. Simmer on low heat about 45 minutes. This smells like a room freshener to me while it’s cooking! I like it over a bed of rice. My wife likes it with flour tortillas.

Tips: The longer the simmer times the more tender the meat. I always simmer the first time about 30 minutes and the second time about an hour. If you like it as it is-great. If you think it needs change then just “Make It Your Own”!