Texas Venison

Name: Texas Venison
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 beef bouillon cubes; 237 milliliters all-purpose flour; 1 teaspoons ground cumin; 118 milliliters onion, halved and sliced; 1 teaspoons dried Mexican oregano; 2 dried red chile peppers; 2 teaspoons seasoned salt, divided (see Note); 907 grams venison steaks; 4 Tbsps vegetable oil; 473 milliliters water

Texas Venison requires approximately 1 hour from start to finish. This recipe makes 4 servings with 728 calories, 50g of protein, and 47g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have vegetable oil, mexican oregano, ground cumin, and It works well as a main course.

Instructions

Lightly season the venison steaks with 1/2 teaspoon of Papa's Seasoning Salt (see below).

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Seasoned Salt

Venison Steak

Cut the steaks into bite-sized pieces.

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Steak

Mix the flour with 1 teaspoon of Papa's salt; reserve 1 tablespoon of the flour mixture and set aside. Toss the cubed meat in the seasoned flour.

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All Purpose Flour

Meat

Salt

Heat the oil in the pressure cooker or a skillet over medium-high heat.

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Cooking Oil

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Pressure Cooker

Frying Pan

Add the meat cubes in batches and cook until richly browned on all sides.

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Meat

Remove the meat and set aside.

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Meat

Reduce the heat to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings. Cook and stir until the flour has lost its raw smell and is lightly browned, about 5 minutes.

Ingredients you will need

All Purpose Flour

Ground Cumin

Equipment you will use

Frying Pan

Add the sliced onion and cook, stirring often, until the onion has softened, about 5 minutes.

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Onion

Return the meat to the pan, along with the beef bouillon cubes, Mexican oregano, bay leaf, and chile peppers (remove the stems, but leave them whole).

Ingredients you will need

Beef Bouillon Cube

Mexican Oregano

Chili Pepper

Bay Leaves

Meat

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Frying Pan

Pour in the water and seal the pressure cooker, turning the heat up to high.

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Water

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Pressure Cooker

Bring the pressure up to high and reduce the heat to maintain the pressure. Cook at high pressure for 15 minutes. Turn off the heat and let the pressure drop naturally.

Remove the lid.

Remove the chile peppers and bay leaf; squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf. Taste and adjust the seasonings.

Ingredients you will need

Chili Pepper

Seasoning