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Buckskin Venison Chile


arabi

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5 lb Venison, boneless

1/2 lb Bacon

2 c Beaujolais red wine

1 ts Angostura Bitters

4 tb Cumin (fresh ground if possible)

3 tb Tabasco sauce

3 Garlic cloves (minced)

2 1/2 c Tomato sauce

1/2 c Tomato paste

2 1/2 c Stewed tomatos chopped

3 Jalapeno peppers minced

2 Med. onions chopped

1/2 c Mushrooms chopped

3 tb Dried red pepper flakes

1/2 tsp Allspice

1 tsp oregano(optional)

2 tb Dried crushed anchos chilies

1 1/2 tsp Salt

 

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground or made into small cubes, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, bitters, tomato sauce, and the bacon which has been crumbled. Bring wine broth to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.

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