rtread

CARNE GUISADA (Venison, elk, feral hog)


2 pounds venison, elkor feral hog meat, cubed and seasoned
½ cup seasoned flour
3 tablespoons olive oil
1 package (1.25 oz.) onion soup mix
1 can Cream of Mushroom soup
3 green onions, minced
1 can (14 oz.) beef broth
¼ cup salsa
Place meat in plastic bag with seasoned flour. Shake well to coat. Heat oil over medium-high heat in large cast-iron skillet or Dutch oven. Brown coated meat, turning often. Reduce heat to medium-low. Mix remaining ingredients in a bowl and pour over browned meat. Stir well, cover and simmer for about an hour. Serve with warm flour tortillas, over mashed potatoes, or with cooked rice. (Goes good with Cajun dirty rice)

kevin1

Man that sounds good, but I don't have access to either one of those game types. Damn you!

rtread

LOL Try it with beef.....that's what is usually in Carne Guisada....the game is just a good variation. BTW....I like the stuff on noodles, too.

Gunslingergirl

Sounds good. I'll have to try it.

Rebel Hog

Carne Guisada Cuban Style (Beef, Venison, Elk, Moose, Feral Hog)


Carne guisada con plantanos (beef & plantain stew)
Categories: Meats Soups/stews Ethnic
Yield: 6 Servings

½
cup
Pure Spanish olive oil

2 ½
pounds
Boneless chuck, cut into 2-inch chunks

1
large
Onion, thickly sliced

1
large
Green bell pepper, seeded and diced

4
each
Cloves garlic, finely chopped

2
cup
Drained and chopped canned whole tomatoes or

4
each
To 6 medium-size, ripe tomatoes, coarsely chopped

1
cup
Dry sherry

1
cup
Cuban Beef Stock (see CUBA03.TXT)

1
tablespoon
Salt

1
tablespoon
Spanish paprika (available at gourmet shops)

½
teaspoon
Freshly ground black pepper

¼
teaspoon
Cumin seeds, crushed in a mortar


pinch
Of dried oregano

1
each
Bay leaf

3
medium
Plantains of medium ripeness (yellow with
Black spots)

2
tablespoon
Finely chopped fresh parsley

1
each
In a large, heavy-bottomed casserole, heat the oil over medium

[/align]heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring, until the onions are lightly browned, 4 to 5 minutes. Add the remaining ingredients, except for the plantains and parsley, cover, and simmer 1 1/2 hours, stirring frequently. Add more stock if necessary. 2. Cut the tips off the plantains, peel, and slice 1 inch thick. Add them to the casserole and cook over low heat, until the plantains are tender, another 20 to 30 minutes. Transfer the stew to a serving bowl, sprinkle with parsley, and serve hot. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And Plantain Stew

AJ52

Made it for dinner tonight w/venison over rice and slight variation.

Very Good