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Ingredients Jump to Instructions ↓

  1. 1/2 cup peanut oil , plus

  2. 1/2 cup

  3. 3 pounds venison shoulder, cut into 3/4-inch cubes

  4. 1 green pepper , diced

  5. 2 cups diced red onion

  6. 3 celery stalks, diced

  7. 3 jalapenos, diced

  8. 4 cloves garlic , minced

  9. 1/4 cup chili powder

  10. 2 tablespoons dried Mexican oregano

  11. 2 tablespoons ground coriander

  12. 2 tablespoons ground cumin

  13. 2 tablespoons ground cayenne

  14. 2 tablespoons ground chipotle

  15. 1 teaspoon ground cinnamon

  16. 2 cups veal stock

  17. 1 bottle beer

  18. 1 small can chioptles, pureed

  19. 2 cups cooked black beans

  20. 1 (16-ounce) can peeled and diced tomatoes

  21. Grated manchego, for garnish

  22. Chopped pickled jalapeno , for garnish

Instructions Jump to Ingredients ↑

  1. Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.

  2. Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.

  3. Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.

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