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2 Red bell peppers
5 Green anaheim chiles
1/4 c Sunflower oil
1 lb Venison, cut into 1 1/2 inch cubes
1 Onion, diced
3 Garlic cloves, finely chopped
2 Carrots, sliced
3 c Cooked Indian hominy
8 c Water
1 1/2 ts Salt
1 ts White pepper
1 c Tumbleweed greens, thoroughly cleaned, or curly endive
Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more.
Stir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.
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