Venison And Elk Texas-Style Chili
Source of Recipe
Doug Knopp, executive chef,Clark Street Grill, The Westin St. Louis
List of Ingredients
1 1/2 pounds venison loin
1 1/2 pounds elk loin
1 carrot, coarsely chopped
2 tablespoons chopped garlic, divided
2 medium yellow onions, coarsely chopped
2 cups red wine
3 dried ancho chiles
3 dried pasilla chiles
1 or 2 dried chile de arbol, optional
1 tablespoon granulated sugar
1 pinch salt
4 plum tomatoes, diced
3 cups vegetable juice (such as V-8 juice)
1 1/2 tablespoons lime juice
Lime wedges, for garnish
Cilantro sprigs, for garnish
Finely chopped yellow onion, for garnishRecipe
Place venison and elk in a casserole dish just big enough to the hold the meat or a large self-sealing plastic bag. Add carrot, 1 tablespoon garlic, 1 chopped onion and wine. Cover; refrigerate for 48 hours, turning meat occasionally.
Drain meat, reserving wine. Discard vegetables.
Dice venison and elk into 3/4-inch pieces. Place a nonstick skillet over high heat (or use a regular pan coated with nonstick cooking spray or a little vegetable oil). Add meat; cook, stirring, until browned on all sides. Remove meat from pan. Add remaining onion and remaining 1 tablespoon teaspoon garlic to pan; cook, stirring, until onion is transparent. Add wine; cook until it evaporates. Set aside.
Bring a large pot of water to a boil.
Remove seeds and stems from chiles. Add chiles to boiling water; cook until tender, about 15 minutes. Reserve 1 cup water, then drain chiles.
Combine reserved 1 cup water and chiles in a blender; process until pureed. Pour puree into the large pot. Add meat, cooked onion mixture, sugar, salt, tomatoes, vegetable juice and lime juice. Bring a to boil over medium-high heat. Reduce to a simmer; cook until meat is tender, about 45 minutes.
To serve, garnish with lime, cilantro and onions.
Serves 8.
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