CHIPOTLE VENISON STEWDon’t go planning anything on weekends between the middle of October and the first of the year that involves a Texas hunter. Deer season opens the first of November (October 1 for bow hunters) and starting about the middle of October they’ll be getting deer stands up and stocking the hunting camps. But the good thing is that there’ll be a freezer full of venison roasts, backstraps, ground venison and secret-recipe deer sausages for the winter.


Serves 6-8.

¼ cup vegetable shortening
2 pounds lean venison, cut into 1-inch cubes
3 tablespoons Fredericksburg Farms Chuck Wagon Steak Seasoning
1 large yellow onion, chopped
5 large garlic cloves, minced
1 large green bell pepper, chopped
1 (15-ounce) can diced tomatoes and their juice
1 jar Fredericksburg Farms Watershed Ranch Roasted Chipotle Salsa
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
Cooked white rice


Heat the vegetable shortening in a heavy-bottomed 5-quart Dutch oven over medium-high heat. Toss the venison with the Chuck Wagon Steak Seasoning, coating the meat well. When the fat is hot add the venison cubes and sear until well-browned, about 10 minutes. Add the onion, garlic and bell pepper. Cook, stirring often, until onion is wilted and transparent. Add the tomatoes and their juice, Watershed Ranch Roasted Chipotle Salsa, Worcestershire sauce, and ground cumin; stir to blend well. Cover the pot, turn heat to a bare simmer and cook for an hour, or until venison is very tender. If the stew gets too dry, add beef stock as needed.

Serve over white rice.