Venison Machaca
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Venison Machaca
This is a Mexican dish that I really enjoyed when I lived in Florida. The recipe is primarily authentic with only a couple of my own variations. If you like Mexican food, try this, you’ll like it.
INGREDIENTS
3 tablespoons ground coffee
3 1/2 tablespoons pasilla chili powder*
2-3 tablespoons olive oil
1/4 cup lime juice
2 cups tomato juice
¾ cup water
2 dried bay leaves
2 teaspoons cinnamon
4 tablespoons kosher salt
4 1/2 pounds venison
1 1/2 large yellow onions, sliced
1/4 cup cider vinegar
1 cup dry red wine
1/2 cup brewed coffee
6 cloves garlic, chopped
1 tablespoon cocoa powder
2 dried pasilla chili peppers, stemmed, seeded, & torn into pieces
2 ¼ oz. chopped black olives (optional)
8 oz. Chopped portabella mushrooms (optional)
*Note: To make the pasilla chili powder, I removed the stems and seeds from 3 dried pasilla chili peppers and ground them up in a coffee/spice grinder. If you want some added heat, use another type of chili powder.
DIRECTIONS
Combine the ground coffee, 3 tablespoons of the salt, and chili powder. Pat ½ of the mixture onto one side of the venison. Lay the venison (coated side down) in a 9-by-13-inch pan and pat the remainder of the mixture onto the other side of the venison. Cover the pan with foil and refrigerate overnight.
Preheat oven to 300 degrees.
Add 1 tablespoon of the olive oil to a sauté pan. Once it is hot and shimmering, add 1 piece of the venison and sear it for 3-4 minutes per side. Repeat until all pieces of venison are seared.
Add the remaining ingredients to a large Dutch oven and stir to combine. Add the pieces of meat into the mixture so that they are at least half submerged.
Cover and cook for 3 ½-4 hours. Remove from the oven.
Discard the bay leaves and as many of the onions as possible. With the lid off, place the Dutch oven over medium-high heat.
Add the olives & mushrooms &, with a large spoon, break up the meat into small pieces. Continue to cook and break up the meat into smaller and smaller pieces. Keep cooking until all of the liquid has been absorbed by the meat. Remove from the heat and serve up in tacos, burritos, or by itself. I like Pocket thins. I layer the meat, diced tomatoes, & shredded lettuce & add a little chipotle Tabasco sauce with each layer.
INGREDIENTS
3 tablespoons ground coffee
3 1/2 tablespoons pasilla chili powder*
2-3 tablespoons olive oil
1/4 cup lime juice
2 cups tomato juice
¾ cup water
2 dried bay leaves
2 teaspoons cinnamon
4 tablespoons kosher salt
4 1/2 pounds venison
1 1/2 large yellow onions, sliced
1/4 cup cider vinegar
1 cup dry red wine
1/2 cup brewed coffee
6 cloves garlic, chopped
1 tablespoon cocoa powder
2 dried pasilla chili peppers, stemmed, seeded, & torn into pieces
2 ¼ oz. chopped black olives (optional)
8 oz. Chopped portabella mushrooms (optional)
*Note: To make the pasilla chili powder, I removed the stems and seeds from 3 dried pasilla chili peppers and ground them up in a coffee/spice grinder. If you want some added heat, use another type of chili powder.
DIRECTIONS
Combine the ground coffee, 3 tablespoons of the salt, and chili powder. Pat ½ of the mixture onto one side of the venison. Lay the venison (coated side down) in a 9-by-13-inch pan and pat the remainder of the mixture onto the other side of the venison. Cover the pan with foil and refrigerate overnight.
Preheat oven to 300 degrees.
Add 1 tablespoon of the olive oil to a sauté pan. Once it is hot and shimmering, add 1 piece of the venison and sear it for 3-4 minutes per side. Repeat until all pieces of venison are seared.
Add the remaining ingredients to a large Dutch oven and stir to combine. Add the pieces of meat into the mixture so that they are at least half submerged.
Cover and cook for 3 ½-4 hours. Remove from the oven.
Discard the bay leaves and as many of the onions as possible. With the lid off, place the Dutch oven over medium-high heat.
Add the olives & mushrooms &, with a large spoon, break up the meat into small pieces. Continue to cook and break up the meat into smaller and smaller pieces. Keep cooking until all of the liquid has been absorbed by the meat. Remove from the heat and serve up in tacos, burritos, or by itself. I like Pocket thins. I layer the meat, diced tomatoes, & shredded lettuce & add a little chipotle Tabasco sauce with each layer.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- RapscallionVermilion
- Posts: 484
- Joined: February 17th, 2013, 4:24 pm
- Location: New Mexico
Re: Venison Machaca
Wow. That looks awesome. We use pasilla peppers a lot here, especially in a dry rub for steaks. Thanks for the terrific recipe and detail. I will be trying this for sure.
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
I think you'll like it, especially if you like Spanish style. I've also made it with beef. I may try it with turkey.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- allaboutshooting
- Posts: 377
- Joined: February 1st, 2014, 7:33 pm
- Location: Upstate South Carolina
- Contact:
Re: Venison Machaca
Hey George,
I've been looking at your recipes here and remember all those you posted at the old forum.
You need to write a cook book.
My cooking is pretty much limited to the grill, outside but your recipes could inspire me to...show them to Doris who loves to try new recipes. I'm best at tasting but appreciate the talent that it takes to both compile recipes and to cook.
Think about it.
Thanks,
Clark
I've been looking at your recipes here and remember all those you posted at the old forum.
You need to write a cook book.
My cooking is pretty much limited to the grill, outside but your recipes could inspire me to...show them to Doris who loves to try new recipes. I'm best at tasting but appreciate the talent that it takes to both compile recipes and to cook.
Think about it.
Thanks,
Clark
"If he's out of range, it just means he has another day and so do you."
- RapscallionVermilion
- Posts: 484
- Joined: February 17th, 2013, 4:24 pm
- Location: New Mexico
Re: Venison Machaca
I'd buy it.allaboutshooting wrote: You need to write a cook book.
Re: Venison Machaca
That is the best way I have ever seen to explain a recipe. Thats how to do it MAN!
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
Clark & RV, Thx. I have thought about a book but it's a lot of work & I don't know if I have enough recipes to make it worthwhile. It's easier to share on the 3 sites I primarily use.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
Thx Doug. I'm very visual which is a good thing as I love taking pics. I try to take pics of the ingredients & steps on the more complicated recipes but some how have lost some. I could have gotten them from the site that will remain unnamed if they hadn't of trashed it.Gobbler wrote:That is the best way I have ever seen to explain a recipe. Thats how to do it MAN!
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- RapscallionVermilion
- Posts: 484
- Joined: February 17th, 2013, 4:24 pm
- Location: New Mexico
Re: Venison Machaca
Hey George, just wanted to say that we gave this recipe a try today and it was awesome. I did all the prep last night and put it in the crock pot this morning. Oh man did the house smell good when we got home. It went really well with a deep Aussie red. Everyone loves it.
- soiltester
- Gobbler Nation
- Posts: 3730
- Joined: March 31st, 2015, 8:04 am
- Location: Gaffney SC
Re: Venison Machaca
Huntergks .. I'd have my wife cook that up .. but the wine wouldn't make it into the food
ever wonder where the white goes when the snow melts??
Re: Venison Machaca
I'm liking this,,,,have some fresh deer and will try this - thanks
- GOLD HUNTER
- Gobbler Nation
- Posts: 4595
- Joined: September 1st, 2011, 10:07 pm
- Location: BIG LICK VA.
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
That's good to hear. I'm glad all y'all liked it. And it sure enough makes the house smell great.RapscallionVermilion wrote:Hey George, just wanted to say that we gave this recipe a try today and it was awesome. I did all the prep last night and put it in the crock pot this morning. Oh man did the house smell good when we got home. It went really well with a deep Aussie red. Everyone loves it.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
Been there, down that. HIC!!!!soiltester wrote:Huntergks .. I'd have my wife cook that up .. but the wine wouldn't make it into the food
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
WoodMoose & GOLD HUNTER, Try it. I guarantee all y'all will like it.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
I'm in the process of making another batch today that will go to turkey camp this spring.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
Re: Venison Machaca
WE WILL BE READY FOR IT!
BTW -- We EAT GOOD at Camp!
BTW -- We EAT GOOD at Camp!
Gretchen was a Great Dog! Jinger Lou is Becoming one!
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Venison Machaca
GOOD HELL!!!! WE EAT GREAT!!!!gblrsrst wrote:WE WILL BE READY FOR IT!
BTW -- We EAT GOOD at Camp!
1st night = Brats
2nd night = Squirrel Chowder
3rd night = Venison Machaca
4th night = Venison Chili
5th night = Squirrel Picadillo
6th night= NRA Banquet
7th night = Venison Fajitas
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
-
- Posts: 393
- Joined: March 17th, 2014, 2:07 pm
Re: Venison Machaca
So I made this today, and it was excellent.
I did use chuck roast, because we decided to make it at like 10 am, and my parents were here so I didn't have time to that venison since they had to leave by like 5:30.
I've made similar dishes, but I think this was probably better than the others. I couldn't find the right chiles, so I used whatever dried whole chile they had in the Mexican section at the grocery store.
I did use chuck roast, because we decided to make it at like 10 am, and my parents were here so I didn't have time to that venison since they had to leave by like 5:30.
I've made similar dishes, but I think this was probably better than the others. I couldn't find the right chiles, so I used whatever dried whole chile they had in the Mexican section at the grocery store.
Re: Venison Machaca
HunterGKS wrote:GOOD HELL!!!! WE EAT GREAT!!!!gblrsrst wrote:WE WILL BE READY FOR IT!
BTW -- We EAT GOOD at Camp!
1st night = Brats
2nd night = Squirrel Chowder
3rd night = Venison Machaca
4th night = Venison Chili
5th night = Squirrel Picadillo
6th night= NRA Banquet
7th night = Venison Fajitas
that is a GREAT week of eating,,,,and I do appreciate your support to the NRA foundation!! We have a banquet coming up down here in a few weeks,,,,,,,
Re: Venison Machaca
WoodMoose wrote:I'm liking this,,,,have some fresh deer and will try this - thanks
so a week after I posted that we got into the Hurricane Matthew days,,,,lost power and lost all my freezer stuff,,,,to include that venison,,,,,so it will be next fall before I try this awesome looking recipe,,,,,,
wonder how it would go with feral hog???