Venison Chili With Cheddar Quesadillas And Tobacco Onions
|Olive oil||1 Tablespoon|
|Boneless venison leg||3 Pound, cut into 1inch pieces|
|Chopped garlic||1 Tablespoon|
|Roasted poblano peppers||3 , cut into 1-inch pieces|
|Red onions||2 , cut into 1-inch pieces|
|Sage/2 tablespoons dried sage||1 Bunch (100 gm), chopped|
|Thyme/1 tablespoon dried thyme||1⁄2 Bunch (50 gm), chopped|
|Chili powder||1 Tablespoon|
|Veal/Beef stock /broth||2 Cup (32 tbs)|
|Lime juice||1 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Cayenne pepper||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Red onions||5 , sliced|
|Vegetable oil||2 Cup (32 tbs)|
|18 inch flour tortillas||6|
|Butter||2 Tablespoon, melted|
|White cheddar cheese||2 Cup (32 tbs), grated|
|Green chilies||1⁄2 Cup (8 tbs), diced|
In a 12-inch skillet heat the olive oil until smoking.
Sear the venison.
Add the remaining chili ingredients except the stock, lime juice, salt, and pepper.
Quickly deglaze with stock.
Season to taste.
Reduce the liquid by half.
Return the venison to the chili.
Add the lime juice and keep the chili warm.
In a 3-quart bowl combine the flour, cayenne, and salt.
Break the onion rings apart and dredge them in the flour mixture until lightly covered.
Shake off the excess flour.
In a 4-quart saucepan heat the oil and fry half the onions until golden brown.
Drain them on a paper towel.
Repeat the process with the remaining onions.
Preheat the oven to 350°.
Brush the tortillas with butter.
Sprinkle the cheese and green chilies evenly on one half of each tortilla.
Fold the tortillas and place them on a baking sheet.
Bake until the cheese melts, about 3 to 5 minutes.
To assemble each serving, pour the venison chili into serving bowls and arrange the quesadillas around the bowl, points sticking out.
Place a small amount of tobacco onions in the center.