Cut wine back to 1 cup used about 1 4 cup to deglaze pan after cooking bacon and venison. Used entire small can of tomato paste 6 oz 5 tbsp. Wherever it comes from this is a damn good dish up there with my chile colorado and venison chili. 1 can hot green chiles 4 oz pureed 2 tablespoons chili. Used 1 lb ground venison and 2 cans black beans drained.
Return venison to the pot. Combine the venison hominy chopped anaheim chile peppers and beef broth back to the pot with the onions. Heat a large skillet over medium heat and add 2 tablespoons canola oil. Add onions and garlic cooking until onions are soft and translucent about 5 7 minutes. Simmer for approx 2 3 hrs until venison is tender.
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Cook partially covered for 2 3 hours or until the venison is very tender and the verde sauce has reduced and turned a rich greeny brown color. Tags from the story. Cook until onions brown and become semi translucent about 7 to 8 minutes. Carefully add the hominy and cook until the hominy turns a rich golden color from the bacon grease. Serve over rice or with whole wheat tortillas.
Add chopped onions and halved garlic cloves. I made a few changes at the suggestion of some of the reviews. Jars of salsa verde and one can of green peppers. Cooked all that for about 3 minutes then added the venison back in. 2 tablespoons garlic powder.
Did not add oil bacon has enough fat to cook the venison. Did not add the salt. Chile verde is a mexican stew of tomatillos green chiles cilantro and stock. A chile verde recipe using wild or farmed pork. Cooked all that for another 3minutes.
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Bring to a boil then reduce heat to a bare simmer. Did not add oil bacon has enough fat to cook the venison. Add chopped onions and halved garlic cloves. Cook partially covered for 2 3 hours or until the venison is very tender and the verde sauce has reduced and turned a rich greeny brown color. Making the sauce is kind of a production like most good mexican sauces.
You may also like. Return venison to the pot. David draper photo print recipe spicy green chilies are the perfect pairing with elk antelope and other venison and a long slow braise both tempers the heat of the chilies and turns tough meat tender. Cut wine back to 1 cup used about 1 4 cup to deglaze pan after cooking bacon and venison.
