Mexican Venison Stew

Renae McVay


My husband and his buddies are hunters and we love the game they bring home. Much better for you than the processed meats bought at the grocery. This is a spicy stew that really fills you up. Great served with cornbread! Mmmmm!


☆☆☆☆☆ 0 votes

12 or more
30 Min
2 Hr
Stove Top


  • 1 1/2 lb
    ground venison/deer
  • 1 pkg
    chorizo (mexican sausage, mild or medium
  • 1 Tbsp
    garlic salt, 1 tbsp worc. sauce, 2 tbsp balsamic vinegar
  • 1 tsp
    cumin powder
  • 1 tsp
    paprika, sweet mild
  • 1 pkg
    mccormick's tomato, basil, garlic grilled seasoning
  • 1 Tbsp
    celery seed
  • 2 medium
    chopped onion
  • 1 medium
    green bell pepper, chopped
  • 1 jar(s)
    pace picante sauce or
  • 2 can(s)
    artichoke hearts, 1 drained and 1 undrained
  • 1 pkg
    frozed mixed vegetables, large size
  • 1 box
    swanson's beef broth (or 3 cans)
  • 1 c
    heinz ketchup

  • ·
    shredded cheddar cheese and/or dollop of sour cream
  • ·
    serve with a good cornbread or cornbread muffins

How to Make Mexican Venison Stew


  1. In a large cast iron dutch oven on top of the stove on medium heat, thoroughly brown and crumble the ground venison and chorizo sausage together with 2 tablespoons of balsamic vinegar and 1 tbsp Worstershire ??sp sauce. You know what I mean!

    Along with this stir in chopped onions and green pepper and let them cook with the meat. While stirring and browning these items, sprinkle in all the spices except for the McCormick's pkg.
    The meat and onions need to cook until the meat is browned and alot of the moisture is evaporated. (I don't drain the meat, because there's not that much fat and it will mix into the stew.)
    At this point, add the McCormick's pkg and stir well. The meat mixture will become sort of paste like. Pour in the beef broth and stir well breaking up any clumps. Add the picante or salsa from the jar.
    Add the ketchup.
    Add the cans of artichoke hearts, one drained and one not drained.
    Keep stirring all to mix well. Stir in the frozen mixed vegetables.
    Cover the dutch oven with the lid a little askew to allow steam to escape.
    Turn the heat down to low and let the stew simmer for about 2 hours or longer.
    Remove the lid occasionally and stir well making sure to scrape the bottom to check for sticking. If sticking occurs lower the heat to simmer.
    You can place this in a slow cooker and cook on low for 6 hours or high for 3 hours. It's even better the next day!
  2. Serve with a great corn bread or cornbread muffins.
    Garnish with shredded cheddar cheese and/or sour cream.

Printable Recipe Card

About Mexican Venison Stew

Main Ingredient: Wild Game
Regional Style: Mexican
Dietary Needs: Dairy Free

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