As luck would have it, we received several portions of venison. A friend of Tony gave us some after doing some car repairs. Tony then asked me if I can do a Sunday dinner with the roast. Ok. Of course I can do that. What can I do with a roast. Of course, make a stew.

This stew is a Mexican riff on beef stew. I am starting with Guisado de Venado from 24Bite. I love how they added chorizo to the stew. However, that is very salty, as is the bullion cube. Those are easy fixes as well as the tomato. I think this will make the perfect Sunday dinner.

Here are the original stats:

Here’s what I changed:

• I deleted the bullion cube to lower the sodium.
• I replaced the chorizo with ground turkey with chorizo seasoning to reduce the saturated fat and sodium.
• I deleted the added salt to reduce the sodium.
• I replaced the tomato with pumpkin to reduce the sodium and increase the vitamin A.
• I added red bell pepper to increase the vitamin A.
• I increased the servings from 8 to 12 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Guisado De Venado

Serves 12

• 16 ounces Ground Turkey
• 2 tablespoons chili powder
• 1.5 tablespoons paprika
• 1 teaspoons dried oregano
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 1/2 tablespoon ground cumin
• 1 clove garlic, crushed
• 1/4 cup white vinegar
• 2 pounds Venison cut into bite size pieces
• 2 large Yukon Gold Potatoes, peeled and cut into bite size pieces
• 3 medium Carrots, peeled and cut into bite size pieces
• 1 medium Onion, peeled and chopped
• 15 ounce can Pure Pumpkin Puree
• 1 teaspoon Garlic Powder
• 1 teaspoon Pepper
• 1 teaspoon Bragg’s Seasoning, or Italian seasoning
• ½ cup Red Wine
• 1 teaspoon Worcestershire Sauce
• 4 cups low sodium beef broth

1. Mix turkey through vinegar in a bowl until well combined.
2. Heat a Instant Pot on high heat in sauté mode and fry the turkey chorizo until browned.
3. Add in the venison and brown on all sides.
4. Turn off sauté mode and add in the rest of the ingredients.
5. Cover and cook on high pressure for 40 minutes. Allow for a natural release.
6. Serve.