Mexican Venison
02-21-2004 | 02:01 PM
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Giant Nontypical
Joined: Feb 2003
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From: the woods of NJ.
Mexican Venison
Just thought I'd share:
I defrosted too much stew meat by mistake so I sliced 1 package into 1/4" medalions and wacked my meat once with a meat mallet to flatten and tenderize. Then made the reciepe below. Sure am glad I make mistakes.
Try It You'll Like It.
Into 1 lb. Venison sliced thin 1/8-3/16 mix 3/4 teaspoon cumin, ¾ teaspoon oregano, 2-3 cloves chopped garlic and let sit while you cut up into ½’ slices, 1 red pepper , ½ green bell pepper, 1 onion, and 1 or 2 halapeno peppers( to taste). Heat oil in pan and stir-fry meat, ½ way through (about 1-2 min.) add vegetables. Cook a couple min more till vegtables are crisp tender. Serve on taco shells, tortilla’s ,on top of a bed of lettuce or rice. Garnish with guacamole, grated cheddar, or sour cream..
Oh by the way, If your serving it as a stir fry, I recommend good old Corn Bread in the skillet.
I defrosted too much stew meat by mistake so I sliced 1 package into 1/4" medalions and wacked my meat once with a meat mallet to flatten and tenderize. Then made the reciepe below. Sure am glad I make mistakes.
Try It You'll Like It.
Into 1 lb. Venison sliced thin 1/8-3/16 mix 3/4 teaspoon cumin, ¾ teaspoon oregano, 2-3 cloves chopped garlic and let sit while you cut up into ½’ slices, 1 red pepper , ½ green bell pepper, 1 onion, and 1 or 2 halapeno peppers( to taste). Heat oil in pan and stir-fry meat, ½ way through (about 1-2 min.) add vegetables. Cook a couple min more till vegtables are crisp tender. Serve on taco shells, tortilla’s ,on top of a bed of lettuce or rice. Garnish with guacamole, grated cheddar, or sour cream..
Oh by the way, If your serving it as a stir fry, I recommend good old Corn Bread in the skillet.
