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Braised Deer With Red Chili Sauce
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~ 3 lbs of venison, cubed, all fat and blue meat removed
~ 2 tbsp salad oil
~ 2 large onions, chopped
~ 2 cloves of garlic, minced
~ 10 - 12 tbsp chili powder
~ 2 tsp ground cumin
~ 1 tbsp oregano leaves
~ 2 1/2 cups water
~ 1 tbsp salt
~ 6 tbsp canned tomato paste
~ 1 cup whipping cream
~ hot cooked rice
Optional:
~ green onions, sliced thinly, tops included
~ 2 limes cut into wedges
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Trim up venison, cut into 1 inch cubes.
In a dutch oven pan heat the oil over medium-high heat; add meat and lightly brown, stirring.
Push to the sides of pan, add onion and garlic, chili powder, cumin and oregano. Saute until the onion is limp.
Stir in the water, salt, and tomato paste. Simmer, covered, until venison is tender. Skim off any fat and discard.
Stir in whipping cream and cook, stirring until sauce boils.
Serve over rice.
Garnish with green onions and offer a squeeze of lime. (optional)
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