Spicy Venison Stew

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venison stew recipe, Hidden Hollow Whitetail Hunting Ranches
We love hardy recipes after a cold hunt on the whitetail hunting preserve. This stew has been a long-time favorite of our's. We hope you love it as much as we do! 

Ingredients

  • 1 cup dried pinto beans rinsed and picked over
  • 1 venison or beef roast 3 lbs., trimmed and cut into 1 ½” inch cubes
  • Salt and pepper to taste
  • Spicy Seasoning Mix recipe below
  • 3 tablespoons all-purpose flour
  • 5 tablespoons vegetable oil divided
  • 2 large onions diced
  • 6 cloves garlic minced
  • 2 tablespoons sliced jalapeno peppers, diced
  • 3 tablespoons tomato paste
  • 1 ½ cups red zinfandel wine
  • 2 cups beef stock
  • 2 cups chicken stock
  • 1 28 oz. can diced tomatoes, drained
  • 1 smoked ham hock or hambone
  • 2 cup carrots chopped
  • 1 cup frozen peas

Spicy Seasoning Mix:

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 ½ teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cinnamon

Instructions

  • Place beans in a small saucepan. Cover with cold water and then bring to a boil. Remove from heat and allow to bean to sit for about 1 hour, adding more water as needed to maintain the water level.
  • Combine all ingredients for the spicy seasoning mix. Place venison or beef in a large resealable plastic bag. Add salt and pepper to taste and 2 teaspoons of the spicy seasoning mix. Seal bag and shake to coat the contents. Add the flour, reseal the bag, and shake again until meat is well coated.
  • Heat 3 tablespoons of oil in a large, heavy bottomed stockpot or dutch oven, over medium high heat. Add meat and brown on all sides, about 5-7 minutes. Remove meat using a slotted spoon.
  • Add the remaining 2 tablespoons of oil to the pot. Add onions and garlic.
  • Remove 2 teaspoons of spicy seasoning mix and set aside.
  • Add remaining spicy seasoning mix to the pot and stir to coat onions and garlic.
  • Add wine, being sure to scrape up any browned bits that have stuck to the bottom of the pan.
  • Add chicken and beef stocks, tomatoes, and ham hock. Bring to a simmer.
  • Drain beans of any remaining liquid. Add beans, meat, and reserved spicy seasoning mix.
  • Reduce heat to low.
  • Cover pot, leaving lid slightly ajar. Simmer for 1 ½ hours.
  • Add frozen peas. Continue to simmer for an additional 10 minutes until peas are heated through.

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