Post by tntsd on Mar 20, 2008 18:25:34 GMT -5
3 pounds venison
1/3 cup masa harina (or corn flour)
1 tablesspoon ground black pepper
1 tablesspoon ground paprika
1/4 cup plus 1 tablespoon corn oil
3 tablesspoon chili powder, or to taste
1 tablespoon ground cumin
2 tablespoon garlic, minced
2 large onions, chopped
2 red bell peppers, seeded and chopped
2 tablespoons lime juice
2 cans (15 ounces each) beef broth
1 can (4 ounces) diced green chilies
1 can (14-1/2 ounces) diced tomatoes with chilies
2 cans (15 ounces each) hominy, drained
2 limes, cut into wedges
Preparation:
1.Cut venison into bite-sized cubes. Blend masa harina or flour with black pepper and paprika in a large resealable bag. Place meat in bag, seal and shake to coat evenly with flour mixture.
2.Heat 1/4 cup oil in large Dutch oven over medium-high heat. When almost sizzling, add meat chunks in batches to make single layer in bottom of pan. Brown and cook so each cube of meat is seared on all sides. Add more oil if needed. As venison browns, remove each batch to a large bowl and set aside. Repeat until all venison cubes are browned.
3.Add remaining 1 tablesthingy oil to Dutch oven. Add chili powder, cumin, garlic, onions and bell peppers. Stir and cook 5 to 8 minutes or until onions are translucent. Reduce heat and add browned venison with juices, lime juice, beef broth, green chilies, chili tomatoes and hominy. Simmer 1 to 2 hours, or until meat is tender. Stir occasionally. Garnish with fresh lime wedges. May be served over cooked rice.
1/3 cup masa harina (or corn flour)
1 tablesspoon ground black pepper
1 tablesspoon ground paprika
1/4 cup plus 1 tablespoon corn oil
3 tablesspoon chili powder, or to taste
1 tablespoon ground cumin
2 tablespoon garlic, minced
2 large onions, chopped
2 red bell peppers, seeded and chopped
2 tablespoons lime juice
2 cans (15 ounces each) beef broth
1 can (4 ounces) diced green chilies
1 can (14-1/2 ounces) diced tomatoes with chilies
2 cans (15 ounces each) hominy, drained
2 limes, cut into wedges
Preparation:
1.Cut venison into bite-sized cubes. Blend masa harina or flour with black pepper and paprika in a large resealable bag. Place meat in bag, seal and shake to coat evenly with flour mixture.
2.Heat 1/4 cup oil in large Dutch oven over medium-high heat. When almost sizzling, add meat chunks in batches to make single layer in bottom of pan. Brown and cook so each cube of meat is seared on all sides. Add more oil if needed. As venison browns, remove each batch to a large bowl and set aside. Repeat until all venison cubes are browned.
3.Add remaining 1 tablesthingy oil to Dutch oven. Add chili powder, cumin, garlic, onions and bell peppers. Stir and cook 5 to 8 minutes or until onions are translucent. Reduce heat and add browned venison with juices, lime juice, beef broth, green chilies, chili tomatoes and hominy. Simmer 1 to 2 hours, or until meat is tender. Stir occasionally. Garnish with fresh lime wedges. May be served over cooked rice.