- 2 ½ lbs venison stew meat
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- ½ cup chopped seeded poblano chile
- 6 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon pepper
- ½ teaspoon salt
- 6 tablespoons chili pepper sauce
- 14 ½ ounces no-salt-added whole tomatoes, (1 can)
- undrained and chopped
- 12 ounces beer, (1 can)
ingredients
directions
1. Trim fat from venison; cut venison into 3/4-inch cubes. |
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the venison, and cook for 5 minutes or until browned. Add onion, bell peppers, chile, and garlic; cover and cook for 10 minutes, stirring occasionally. Stir in cumin and next 5 ingredients (cumin through salt); cook, uncovered, for 1 minute. Add the chili pepper sauce, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 1-1/2 hours or until venison is very tender. Uncover and cook an additional 10 minutes. Yield: 7 servings (serving size: 1 cup) |
Categories
Web
Keywords
Soups and Stews
