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Venison Pepper Pot Stew


1 ½ - 2 lbs Venison Shoulder cubed


Spice mixture

3 T cornstarch

1 T paprika (smoked)

1 T chili powder

2 tsp ground cumin

1 tsp black pepper

1 tsp kosher salt

1 tsp garlic powder



1 C onions large dice

1 pt potatoes large dice

1 pt red peppers large 1” squares


1 cn enchilada sauce ( 10 oz) mild or hot

1 cn diced tomatoes (14.5oz)

1 pt beef broth



Combine spices making spice blend. Cube meat, dust/dredge in spice blend. In a pressure cooker add onion, potatoes, peppers, and dusted meat, (all spices). Add sauce, tomatoes, and broth. Cover, cook in pressure cooker, no more than one hour. Serve with cornbread or dumplings.

Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802