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
- 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
- Black Pepper
- Meat Tenderizer
- Onion Powder
- Garlic Salt
- Spice Suprime’s BBQ Spice
- 3 Jalapeno’s
- 1 1/2 Tbsp Jalapeno Juice
- 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.