Venison Red Chile Stew
|Dried new mexican red chili||8|
|Vegetable oil||2 Tablespoon|
|Venison||2 Pound, cut into 1 1/2-inch cubes|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Beef broth||3 Cup (48 tbs)|
Preheat the oven to 250°F.
Place the chiles on a baking pan and toast for 15 minutes, or until fragrant, being careful not to let them burn.
Remove the stems and seeds from the chiles and crumble them into a bowl.
Cover them with hot water and let them steep 15 minutes, until soft.
Drain them and discard the water.
In a heavy skillet, heat the oil over medium heat, add the venison, and brown.
Remove the meat and add the onion to the pan.
Add more oil if necessary and saute until the onion begins to brown, 5 to 10 minutes.
Add the garlic and cook for 1 to 2 minutes.
Place the chiles and onion mixture in a blender or food processor.
Add 1 cup of the broth and puree until smooth, adding more broth if necessary.
Strain the mixture through a sieve.
In a large saucepan, combine the chile mixture, venison, and remaining broth.
Bring it to just below boiling, reduce the heat, and simmer until the meat is very tender and the sauce has thickened, 1 to 1 1/2 hours.