Page 45 - Galveston Waves - January 2019

TEXAS

SELECT

SEASONINGS Recipe of the Month

Vension Guisada

Ing
Ingredientsredients
• venison stew meat | 2 lbs.
• lard | 3 tbsp (or butter & olive oil)
• yellow onion | 1 cup chopped
• bell pepper | 3/4 cup chopped
• fresh garlic | 2 tbsp minced
• fresh serrano | 2 tbsp minced
• tomato with jalapeno | 20 oz can
• beef broth | 32 oz OR (16 oz broth
& 16 oz water)
• white potato | 1.5 cup cut and
blanched
• flour | 1/4 cup divided
• cumin | 1 tbsp ground (or toast &
grind cumin seed)
• TSS Rustic Rub | 4 tbsp
• TSS Pequin Garlic Salt | 1/2 tsp Yield: [8-10 servings]
• Mixed peppercorns | 3/4 tbsp ground (more to taste)
• TSS Tomatillo Avocado Salsa Prep time: [45 minutes]
• Tortillas Total time: [5-6 hours]
• Sliced avocado

Directions
Start by heating a cast iron pot with the lard then add meat and lightly dust with half the flour. Continue to brown on medium
high until all the water has cooked out of the game and starts to slightly stick but not burn. Add stock, seasoning, all vegetables
except the blanched potato and bring to a boil. Boil ten minutes, reduce heat to medium and cover. Continue to cook down until
meat is tender and falling apart. Add potato and reduce heat to simmer to allow gravy to thicken. For a thicker guisada mix final
flour with half cup of hot water and blend well then add slowly to the pot. Serve with warm tortillas, sliced avocado and TSS
Tomatillo Avocado salsa.

Note
When browning any game, it is important to cook down until all the water content and blood has evaporated before adding any
other ingredients. This technique is what I call “forced reduction” so sticking is part of the cooking process and flavor profile.
Toasting cumin seed and grinding adds a depth of flavor vs store bought ground cumin. Ground mixed peppercorns can be ad-
justed to taste but is highly recommended on wild game. - Wild Bill | Texas Select Seasonings
Wild Bill’s Store
11001 Delany Rd. Suite 12001 | LaMarque, Texas 77568 | (409) 392-8199 | www.texasselectseasonings.com

Waves Magazine | January 2019 Issue | 45