Transform your catfish leftovers or just make them into cakes from the get-go. This buttery seafood dish will have your mouth watering and you telling your boy...Read more
Legendary Whitetails 2/25/2013
Lock your doors because, if your neighbors smell it cooking, they will be coming… Submitted by Thomas H.
– 1/2 Cup Spanish Olive Oil
– 2 1/2 lbs. venison loin, cut into 1/2 in. cubes freshly ground black pepper & kosher salt
– 2 Poblano peppers seeded & diced
– 2 Serrano peppers, seeded & diced
– 2 Cups diced Spanish yellow onion
– 2 leeks cleaned & diced
– 4 garlic cloves minced
– 1/4 cup (or 1 1/2 tablespoons for a milder chili) chile powder
– 2 Tbsp. toasted Mexican oregano
– 2 Tbsp. coriander seeds toasted then ground
– 2 Tbsp. cumin toasted then ground
– 1 tsp. ground Canela
– 4 Cups chicken stock
– 12 oz. dark beer
– 4 Tbsp. Chipotle puree
– 2 Cups cooked black beans
– 2 Cups cooked red beans
– 10 fire-roasted Roma tomatoes roughly diced
Heat 1/4 cup oil in a large saucepan. Season the venison with salt & pepper. Add the venison in small batches to the saucepan, brown it, and set aside, keeping all juices in the saucepan.
Add the poblanos, serrenos, onion, leeks, & garlic. Saute’ over low heat until tender.
Add the remaining oil, plus all dry ingredients. Add the browned venison & mix well. After completely incorporating these ingredients, turn the heat on high and add the beer slowly, reducing it until the beer is almost gone, then add chicken stock, beans, tomatoes, and chipotle puree.
Cover & simmer for 2 hours until venison is fork-tender.