Rummaging through the depths of a nearly empty freezer the other day revealed a nice roast from last fall’s New Mexico mule deer buck. I don’t know why, but I love Tex-Mex-style recipes with mule deer.

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This southwestern stew is perfect for a roast from a sage eating mule deer,, but works well with any big game. Images by author

Maybe it's because they remind me of the high-desert cactus and scrub, the roadside fresh tortilla stands, and the aroma of roasting Hatch green chile peppers that fill the late September and October air.

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This caldillo recipe blends slow-simmered mule deer with salsas, roasted peppers, fire-roasted tomatoes, potatoes and vegetables to make an extremely flavorful stew that instantly transports me back to western hunts. We serve the stew with lime wedges for squeezing and warm corn tortillas for soaking up every last bit of the broth.

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Start by browning the chunked venison in a large, heavy pot or dutch oven.

In a large cast-iron Dutch oven or heavy pot, heat the oil or lard over medium-high heat. Add the mule deer and brown the meat, stirring often.

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Once the meat and onions have browned, add remaining ingredients except for potatoes and corn and simmer for an hour.

Once the meat is well browned, add the onions and cook until they begin to soften. Add the remaining ingredients except for the corn and potatoes. Bring to a simmer and cook for 60 minutes.

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Add the potatoes and corn, then simmer for another half hour.

Add the potatoes and corn and continue cooking for another 30 minutes, stirring occasionally.

Serve with a lime wedge and warm corn tortillas.

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