Venison Taco Stew/Soup

20 generous servings Prep: 15 m Cook: 2 h Total: 2 h 15 m Beginner
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Venison Taco Stew/Soup
Great main dish for any occasion, nearly fat free and will wow your eaters! This hearty venison taco stew combines ground venison with beans, corn, hominy, and Rotel tomatoes, slow-cooked with taco and Ranch seasonings for a Tex-Mex twist on traditional Louisiana game cooking.

Ingredients

20 servings
  • 2 pounds ground venison
  • 2 chopped onions
  • 2 chopped bell peppers
  • 1 cup drinking wine
  • 2 cans diced tomatoes w/ green chilies (Rotel)
  • 1 can whole tomatoes
  • 1 can red kidney beans
  • 1 can pinto beans
  • 1 can whole kernel corn
  • 1 can hominy
  • 1 can (12oz) spicy V-8 juice
  • 1/2 chopped jalapeno or to taste
  • 1 package taco seasoning
  • 1 package Ranch Dressing Mix

Step-by-Step Instructions

  1. Brown the ground venison with the chopped onions in a large skillet over medium-high heat, breaking up the meat as it cooks, about 8-10 minutes until no longer pink. Drain any excess fat.
  2. Transfer the browned meat and onions to a slow cooker or Dutch oven. Add the chopped bell peppers, wine, both cans of tomatoes (with their juices), kidney beans, pinto beans, corn, hominy, V-8 juice, jalapeno, taco seasoning, and Ranch dressing mix.
  3. Stir well to combine all ingredients. If using a slow cooker, cook on high for at least 2 hours or on low for 4-6 hours. If using a Dutch oven, bring to a simmer over medium heat, then reduce to low and cook covered for at least 1 hour, stirring occasionally.
  4. For soup consistency, add tomato juice or broth to reach desired thickness. Taste and adjust seasoning if needed.
  5. Serve hot, topped with shredded cheese if desired. The author recommends a big spoonful of Mexican Queso cheese dip right in the middle of each bowl.

Common Problems and Solutions

Q: Can I substitute the venison with other meat?

A: Absolutely! Ground beef, turkey, or even pork work well. Keep in mind venison is very lean, so if using fattier meats like beef, you may want to drain more thoroughly after browning to keep it nearly fat-free as intended.

Q: Why is my stew too thick or too thin?

A: This recipe is versatile - it's labeled stew/soup for a reason. If too thick, add tomato juice, beef broth, or chicken stock until you reach your preferred consistency. If too thin, simmer uncovered for 30-45 minutes to reduce and thicken, or add a small can of tomato paste.

Q: Do I need to drain the canned beans and vegetables?

A: No, add them with their liquids - they contribute to the broth and seasoning. However, if you prefer less sodium, you can rinse the beans before adding and compensate with a bit more broth.

Tips and Techniques

This stew actually improves with time - the flavors meld beautifully overnight in the refrigerator. Consider making it a day ahead for even better results. It freezes exceptionally well in portions, making it perfect for meal prep or having a quick dinner ready after a long hunting trip.

Ingredient Substitutions

  • ground venison: ground beef, ground turkey, or ground pork
  • Rotel tomatoes: regular diced tomatoes plus 1 small can diced green chilies
  • Ranch dressing mix: 1 tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried dill
  • hominy: additional can of corn or white beans

Equipment Needed

  • slow cooker or Dutch oven
  • large skillet for browning meat

Historical Context

Venison has always been a staple protein in Louisiana, where deer hunting is both a tradition and a practical way to fill the freezer. This recipe represents the modern evolution of wild game cooking, where Cajuns and other Louisianans blend their hunting heritage with contemporary convenience ingredients like taco seasoning and Ranch mix.