INGREDIENTS

INSTRUCTIONS

For stews, I like to make venison posole: dust the venison in salted
masa flour (the stuff you use to make corn tortillas) or in regular
flour. Brown in a little oil or butter, then remove while you saute
the vegetables -- this little trick is one that Kim learned recently,
and it makes a minor but detectable difference, as the juices in the
venison ahve a chance to rest and collect (rather than evaporate and
cook away) while you get the vegetables started. The nest step is to
cut red and green peppers and white onions into large chunks; in my
household, we use hot peppers (anchos, guajillos, or others), though
we've been known to use Bells and to add heat at the table for the
benefit of the kids. When the peppers and onions have just been  seared
lightly for a couple of minutes, turn the heat down, add the  meat back
in, and add a can of drained hominy. Add water or broth --  we'll use
fresh stock if we've got it (had some in our winter  vegetable veloute
soup last night -- parsnips, carrots, celery and a  "Blushing Maiden"
pepper, cooked with rice, pureed and then thinned  with cream and stock
-- great stuff!). Cook the posole for 30 to 45  minutes over low heat,
covered, to make the venison tender and moist.  The purpose of browning
the meat in the masa or flour is that it  lightly thickens the stock as
it cooks.  I think some traditional  recipes call for chopped tomatoes
in the posole, but I like the  simplicity of venison, corn, and
peppers. Obviously, this is a  thoroughly New World dish, and a
delicious one. Additions: we  sometimes grind up a couple of juniper
berries and add them to the  posole, along with a small hot red pepper
for a little bite, ground  up and added to the masa. ANother dish would
be chile colorado; I've  made that with buffalo, but I imagine it would
also be good with  venison. I've posted that recipe before, but
basically it's simple:  cover dried red chiles with boiling water, soak
for 30-60 minutes,  then puree. Add salt, pour over cubes of venison,
let stand covered  overnight in the fridge. The next evening, bring the
venison and  chiles to a boil, then reduce to a simmer and cook slowly,
covered  for 45 minutes, then remove the cover, raise the heat, and
cook for  10-20 minutes to thicken the sauce. Serve with fresh corn
tortillas.  Recipe By     :  From: Love2bake@aol.Com              
Date: Thu, 8 Dec 1994 14:07:56  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g