Montana Cooking by Patent Greg

Author:Patent, Greg
Language: eng
Format: epub
ISBN: 9781461747093
Publisher: Globe Pequot Press (R&L)
Published: 2015-03-02T16:00:00+00:00

YIELD: 6 SERVINGS

VENISON CHILI WITH SINGAPORE HOT SAUCE

This is a colorful and spicy chili with flecks of green and red in a reddish-brown sauce. The hot sauce I use is made in Singapore, hence the recipe’s name. Buffalo meat is equally good in this dish.

2½ pounds venison stew meat, trimmed and cut into ¾-inch cubes

2 tablespoons corn oil

1 cup chopped red bell pepper

1 cup chopped green bell pepper

½ cup chopped, seeded poblano chiles

2 cups chopped sweet yellow onions

6 cloves garlic, finely chopped

1 teaspoon sweet paprika

1 teaspoon ground coriander

1½ teaspoons ground cumin

1 tablespoon chile powder

1 teaspoon fennel seed

½ teaspoon salt

1 teaspoon freshly ground black pepper

1(14½- to 16-ounce) can peeled crushed tomatoes with juices

12 ounces dark beer

¼ to ½ cup Yeo’s Hot Chili Sauce (or use any hot chili sauce)

1. Pat the venison dry with paper towels. Heat the oil in a 12-inch-wide, 3-inch- deep sauté pan over medium-high heat. Add the venison and brown on all sides, about 5 minutes. Add the red and green bell peppers, poblano chiles, onions, and garlic. Stir well, cover, and cook 10 minutes, stirring occasionally. Add the paprika, coriander, cumin, chile powder, fennel, salt, and pepper and cook 1 minute, stirring continuously.

2. Add the tomatoes and juices, beer, and hot sauce (use ½ cup if you like spicy chili). Bring the mixture to a simmer and cover the pan. Reduce heat to low and cook slowly until the meat is very tender and the sauce is slightly thickened, 1½ to 2 hours. If the sauce seems too thin, cook, uncovered, 10 to 15 minutes more. Serve hot.

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