Photo: K8
Texas Venison
11 ingredients
25 min + 15 min
4 servings
openrecipes
"This is a great way to spice up venison for those who tend to shy away from it. It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. Venison comes out moist and tender in a slow cooker or pressure cooker. This also works well with beef or pork."
Estimated Nutrition (whole recipe, rough)
1047
Calories
71g
Protein
34g
Fat
109g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds venison steaks
- 1 1/2 teaspoons seasoned salt, divided (see Note)
- 1 cup all-purpose flour
- 4 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 cup onion, halved and sliced
- 2 beef bouillon cubes
- 1/2 teaspoon dried Mexican oregano
- 1 bay leaf
- 2 dried red chile peppers
- 2 cups water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes