Ingredients
- 1/2 cup peanut oil, plus 1/2 cup
- 3 pounds venison shoulder, cut into 3/4-inch cubes
- 1 green pepper, diced
- 2 cups diced red onion
- 3 celery stalks, diced
- 3 jalapenos, diced
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 2 tablespoons dried Mexican oregano
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons ground cayenne
- 2 tablespoons ground chipotle
- 1 teaspoon ground cinnamon
- 2 cups veal stock
- 1 bottle beer
- 1 small can chioptles, pureed
- 2 cups cooked black beans
- 1 (16-ounce) can peeled and diced tomatoes
- Grated manchego, for garnish
- Chopped pickled jalapeno, for garnish
Directions
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.
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.
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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By MamaMartino82
Pleasant Hill, CA
on January 23, 2013
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This would have been a 5 star rating, but it is way to hot. Totally overpowered my palate. I did a double batch with elk instead of venison. If I doubled it as per the recipe, I would be putting in 6 jalapeños. I cut it down to 4 and it was still overwhelming. I ended up adding more meat, lemon juice and unsweetened chocolate (all cut spice with out changing the flavor too much and that's the only thing that made it eatable.
By chewzall
on October 21, 2012
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This recipe was a disappointment at best. The spice totally overwhelmed the flavor; I love food with heat, but hot just to be hot where flavor doesn't come through is a no-no in my book. I couldn't appreciate the flavor of the venison--the only discernible spice other than pepper was cinnamon, and I wasn't too wild about that. This recipe has been firmly placed into my husband's "you don't need to make this again" category.
By xfildchild
Neptune, NJ
on January 03, 2012
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This recipe was very easy to implement and came out delicious! The reason I only gave it 3 stars is that it is waaaaaaaay too spicy! I like spicy food (especially chili, but this was just way too much for me. It was so spicy that it actually hid the rest of the flavors. I want to be able to taste the other spices and the meaty-ness of the venison, and all I could taste was hot! If I make this again, I would halve the amount of cayenne and the jalepenos. I like the smokiness of the chipotle powder and puree, so I would leave that alone. Other than the spice level, I loved this dish, and would try it again with much less pepper!
Read all 11 reviews