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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Meat Recipe

Fiesta Venison

    (Photo below)
1 venison loin or pieces of ham, cut into 1- to 2-inch cubes
2 tablespoons olive oil
10 whole garlic cloves, peeled
5-6 red potatoes, cut into 1- to 2-inch cubes
8 ounces mushrooms, quartered
1 medium onion, cut into 1-inch cubes
1 cup tomatoes, chopped
1 cup beef or chicken broth
2 teaspoons oregano leaves
1 teaspoon thyme leaves
  salt and pepper

Heat olive oil in non-stick skillet; when hot add whole garlic cloves stirring often until garlic is deep golden brown. Remove with slotted spoon and add potatoes; cook over medium heat until potatoes are brown. Remove potatoes and place them in a greased casserole dish. Add mushrooms and onions and browned garlic to pan, cooking until onions are soft. Add tomatoes, broth and seasonings. Remove onion mixture and combine in casserole with potatoes. Increase heat to high and add seasoned venison cubes. Cook until venison is brown; remove to casserole. Cover and cook for 45 minutes. Serve with yellow rice.

5-6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Fiesta Venison

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