Texas Venison
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
910 g
Venison Steaks1.5 tsps
Seasoned Salt (divided see note)1 cup
All-Purpose Flour4 tbsps
Vegetable Oil1 tsp
Ground Cumin1 tsp
Mexican Oregano (dried)1
Bay Leaf2 cups
WaterDirections:
1
Lightly season the venison steaks with 1/2 teaspoon of Papa's Seasoning Salt (see below)
2
Cut the steaks into bite-sized pieces
3
Mix the flour with 1 teaspoon of Papa's salt; reserve 1 tablespoon of the flour mixture and set aside
4
Toss the cubed meat in the seasoned flour
5
Heat the oil in the pressure cooker or a skillet over medium-high heat
6
Add the meat cubes in batches and cook until richly browned on all sides
7
Remove the meat and set aside
8
Reduce the heat to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings
9
Cook and stir until the flour has lost its raw smell and is lightly browned, about 5 minutes
10
Add the sliced onion and cook, stirring often, until the onion has softened, about 5 minutes
11
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)
12
Pour in the water and seal the pressure cooker, turning the heat up to high
13
Bring the pressure up to high and reduce the heat to maintain the pressure
14
Cook at high pressure for 15 minutes
15
Turn off the heat and let the pressure drop naturally
16
Remove the lid
17
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
18
Taste and adjust the seasonings