Venison Chile Stew

This hearty dish transforms lean venison into a tender, flavorful stew infused with the deep, smoky heat of dried chilies. The base is created by blending rehydrated pasilla, ancho, and arbol chilies with corn tortillas, yielding a thick, rustic consistency that coats the meat beautifully. Dark beer and beef stock add depth and richness, while cumin, cinnamon, and fresh cilantro provide aromatic warmth. It is a robust, satisfying meal perfect for cold evenings or gathering with friends.

Cooking Method: Boiling, Frying, Grilling, Smoking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 5

Calories: 1710.7

Description

This hearty dish transforms lean venison into a tender, flavorful stew infused with the deep, smoky heat of dried chilies. The base is created by blending rehydrated pasilla, ancho, and arbol chilies with corn tortillas, yielding a thick, rustic consistency that coats the meat beautifully. Dark beer and beef stock add depth and richness, while cumin, cinnamon, and fresh cilantro provide aromatic warmth. It is a robust, satisfying meal perfect for cold evenings or gathering with friends.

Directions

1
In a medium saucepan, combine the pasilla, ancho, and arbol chilies with 1.5 cups of chicken broth.
2
Bring the mixture to a boil over medium-high heat.
3
Reduce heat to low and simmer for 10 minutes, or until the chilies are soft, stirring occasionally.
4
Remove from heat and let the chilies cool slightly.
5
Transfer the chilies and their liquid to a blender. Add the quartered corn tortillas.
6
Puree until completely smooth. If the mixture is too thick to blend, add the remaining chicken broth, 1 tablespoon at a time, as necessary. Set aside.
7
In a large sauté pan, heat the corn oil over medium-high heat until it just begins to smoke.
8
Add the venison cubes in a single layer and cook for 3 to 5 minutes, stirring frequently, until browned.
9
Using a slotted spoon, remove the browned venison from the pan and set aside.
10
In the same hot oil, add the minced onion. Cook for 3 to 5 minutes, stirring often, until well browned.
11
Add the minced garlic and cumin powder. Cook for 1 minute, stirring constantly, until fragrant.
12
Pour in the chile-tortilla puree. Fry for 4 to 6 minutes, stirring frequently to prevent scorching, until the mixture is thick and dark.
13
Return the venison to the pan. Add the dark beer and beef stock, stirring well to combine.
14
Reduce heat to low, cover partially, and simmer for 1 hour, or until the liquid has reduced by half and the meat is tender.
15
Remove the pan from heat. Stir in the cinnamon stick and the bundle of fresh cilantro sprigs.
16
Let the stew stand, without stirring, for 15 minutes to allow the flavors to meld.
17
Remove and discard the cinnamon stick and cilantro bundle.
18
Stir in the lime juice.
19
Season with salt and ground black pepper to taste. Serve warm.

Nutrition Facts

Servings 5 cups

Amount Per Serving
Calories 1710.7kcal

% Daily Value *
Total Fat 88.4g136%
Saturated Fat 25.2g126%
Cholesterol 484.6mg162%
Sodium 2775.2mg116%
Total Carbohydrate 45.4g16%
Dietary Fiber 16.3g66%
Sugars 1.6g
Protein 166.3g333%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-soup-6/