[CH] Last Night's Dinner - Venison Stew

RisaG (radiorlg@yahoo.com)
Tue, 16 Sep 2003 11:13:52 -0700 (PDT) 

My husband came home last week with a bag full of game
- his friend at work is a hunter. 

After requesting recipes for venison and antelope, I
came upon the recipe that I adapted this from. You
will see where from at the bottom of the recipe.

Anyway, here is what I did with the recipe. It came
out terrific. It was soooo good.

*  Exported from  MasterCook  *

                               Venison Stew

Recipe By     : adapted from Cowboy Club, Sedona, AZ
Serving Size  : 4    Preparation Time :0:00
Categories    : Chiles                           Game
                Main Dish

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        For venison:
   2      pounds        venison stew meat -- cubed
   1      medium        red onion -- diced
   2      tablespoons   garlic -- chopped
                        Salt and pepper
   1      tablespoon    ground chili powder -- * see
note
   1      tsp           brown sugar substitute
   1      bunch         cilantro -- leaves chopped
     1/2  cup           chicken broth
                        Red enchilada sauce:
   1                    red bell pepper -- ** see note
   2      cups          vegetable oil
   1 1/2                red onions -- chopped
   6      cloves        garlic -- chopped
     3/4  cup           chili powder
     1/2  tablespoon    ground cumin
   1      tablespoon    cocoa powder
   2      tablespoons   black pepper
   2      tablespoons   salt
     1/2  cup           semisweet chocolate -- used
chips
   5      cups          chicken broth
   2      cups          brewed coffee
                        Garnish:
                        chopped cilantro
                        shredded cheddar cheese

Heat oil in a large heavy skillet until almost
smoking. Carefully add venison meat, chopped onion and
chopped garlic, season with salt and pepper and brown
the meat, stirring occasionally. Add chili powder,
brown sugar and cilantro. Deglaze this with the
chicken broth. Removed from heat and allow to cool.  

For enchilada sauce:

Flame-roast bell pepper until skin is blistered, place
in a bowl and wrap with plastic. Allow to cool, then
peel, seed, and chop. In a heavy bottom skillet, heat
vegetable oil. Saute onion, bell pepper, and garlic
until onions are lightly caramelized. Add chili
powder, cumin, cocoa powder, pepper and salt to
release oils in the spices, about 1 minute using care
not to burn the spices. 
Add chicken broth and coffee. Add chocolate. Bring to
a boil and simmer for about 45 minutes. Remove from
heat, puree with hand blender. Strain into a large
bowl. Place sauce back in pan. Allow to cool for at
least 5 minutes. Adjust the consistency with
additional chicken  broth if necessary. Sprinkle with
a bit of cilantro and cheddar cheese, if you wish.

4-6 servings

                   - - - - - - - - - - - - - - - - - -


Serving Ideas : rice or ground cauliflower

NOTES : Risa's notes:

* I used 1/2 ground lemon drop chile and 1/2
commercial chili powder.
** I used a piquillo pepper and several smaller mild
red chiles, one of which was dried and I reconstituted
it. I roasted them, peeled them and then chopped them
up.

I served the stew on top of a bed of sauteed ground
cauliflower sauteed with garlic, onions and salt. This
is my fake rice that I use with a lot of meat dishes.
You can use rice if you wish, yellow rice even better.

Original gotten from http://www.foodtv.com - $40 a Day
- AD1B15. Original recipe was for Venison Enchiladas.






=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 9/12/03

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