Not quite stew, not quite chili, this dish is sure to set your mouth ablaze.
- 3-4 lbs venison roast, cubed.
- 1.5 tsp salt
- 2 TBSP ground red chimayo chile (or some Hab Powder, mixed with water/vinegar/honey)
- 2 Bottles Taco Fuego
- 1.5 tsp garlic, minced
- 2 TBSP red wine vinegar
- 2 medium onions, finely chopped
- 5 C chicken stock
- 2 stalks celery
- 2 carrots, sliced into rounds
- 6 potatoes, peeled and cubed
- 2 medium Swedish turnips, peeled and cubed
- 1 tsp crushed black pepper
- In a shallow baking dish, toss the venison and salt with the ground red chimayo/habanero powder to cover.
- In a separate bowl, combine the green chile sauce, garlic, and red wine vinegar.
- Pour mixture over venison and marinade AT LEAST one hour.
- In a large pot, cook the onions over medium heat for a couple of minutes, stirring constantly.
- Add the chicken stock, celery, carrots, potatoes, swedish turnips, and black pepper.
- Add the venison and marinade.
- Bring to a simmer for about 2 hours, uncovered.
- Add water as needed, maintaining a similar liquid level as the starting ingredients.
- Serve topped with a sharp cheese, sour cream and on the side, a cold drink. Milk may be a wise choice if you went with the habanero powder over the red chimayo.