Jalapeño Whitetail Stew
Field Staff Writer at Harvesting Nature
My hope is to reach out to our future generations to pass on the tradition and honor of the harvest with the same caring hand that passed it down to us. I hope to help shape our image as outdoorsmen and women not as blood thirsty hunters that are after every animal in the woods, but as harvesters that honor wildlife and that are passionate about fair chase, ethical hunting and fishing, for those hunters and anglers that live the tradition of the harvest. I hope to inspire others to be that small piece of this big pie known as conservation to take part in caring for the wildlife we admire, the land we know, and the outdoors we love.
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After a long, cold day out in the field it’s nice to come home to a warm, feel good meal that takes you back to the “hunting with your grandfather” days. This one is my personal takes on a classic, Jalapeño Whitetail Stew. This dish will have you covered for a few days up to a week! It’s perfect for a cozy at home dinner and also great as left overs warmed up for on the go!
Serving Size: 2-4
Preparation Time: 8-12 hours
Equipment: Crock Pot
Ingredients:
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- 1 Whitetail Hind Qtr (Roast Cut, Bone Out)
- 5 Small Potatoes
- 2 Full Carrots
- 1/2 Onion
- 14 1/2 Oz Beef Broth
- 14 1/2 Oz Water
- 2 Tbsp Olive Oil
- Basil
- Black Pepper
- Meat Tenderizer
- Onion Powder
- Garlic Salt
- Spice Suprime’s BBQ Spice
- 3 Jalapeno’s
- 1 1/2 Tbsp Jalapeno Juice
Preparation:
- Start by putting a coat of olive oil around the whitetail cut.
- Season the meat using meat tenderizer, onion powder, garlic salt, black pepper, BBQ spice and basil season according to personal preference. I myself love spices so I tend to put a thicker coat of seasoning on.
- Dice the Whitetail cut into bite sized cubes.
- Dice potatoes, carrots and onions and jalapeños into bite sized cuts.
- Place diced potatoes, carrots, onions an jalapeños in refrigerator. You’re going to want to set these aside for now, you’ll need them later on in the process.
- Add meat cut to the crock pot along with 14 1/2 Oz of beef broth, 1 1/2 Tbsp of jalapeño juice and water. Add water to personal preference. Reminder; the less water used the more rich the broth will be.
- Set Crock Pot to Low heat. I normally cook this for about 8-12 hours throughout the night ready for that next hunting day!
- If cooking for 8 Hours add potatoes, carrots, onions and jalapeños in the crock pot at the 4th hour.
- If cooking for 12 Hours (recommended) put potatoes, carrots and onions in at the 6th hour.
- By morning, the meat will be tender enough to fall off the fork! Serve in a bowl with a side of your favorite bread or throw it in your favorite thermos when on the go.
