Venison Carne Guisada

INGREDIENTS

2 tablespoons oil, lard, or bacon fat
2-3lb venison stew meat
1 Large onion (roughly chopped)
1 bell pepper (roughly chopped)
1 can crushed tomatoes
4 cloves garlic (minced)
salt and pepper to taste
2 tablespoons cumin
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper (or to taste)
1/2 cup water (just enough to cover the meat)
OPTIONAL

1 jalapeno (sliced, or to taste)
2 tablespoons corn starch (mixed with a little water as a thickener, if needed)
1 cup shredded cheese (for garnish)
chopped cilantro (for garnish)
DIRECTIONS

Step 1
Heat the fat or oil on medium in a large dutch oven or stew pot. Add the meat and lightly brown. Then add the onions and cook until they start to wilt a little, about 5 minutes. Add the bell pepper, tomatoes, spices, garlic and jalapeno and give everything a really good stir and cook until it all becomes fragrant, about 2-4 minutes. Add just enough water to cover everything, bring to a boil, and then simmer (covered) until the meat is really tender and starting to pull apart, about 3-ish hours. You can also move everything to a crockpot and put it on the lowest setting for up to 6 hours.

Step 2
Once the meat is tender, take the lid off to let some of the water start to boil off. Let it continue to simmer for about another 20 minutes. At this point if the guisada is still watery, bring the temperature up a little higher, mix the cornstarch with the water and slowly add it, a little at a time, to the pot. Let it cook another 5 minutes or so until the gravy starts to thicken. Serve with tortillas and garnish with shredded cheese, cilantro, avocado, fresh pico, or whatever strikes your fancy.
Non game substitution: Cubed beef is typically the carne of choice with this dish.

From lauraswildkitchen.com