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Deerhunter's Delight




Source of Recipe


the web


List of Ingredients




2 1/2 -- 3 lbs. beef sirloin tips, round steak, brisket or venison. (The firefighters used deer sausage.)

1 1/2 lbs. fresh ground pork

1/2 cup olive oil

3 medium onions, chopped

1 clove garlic, chopped

3-6 jalapeno peppers, seeded and chopped, or 1 4-ounce can of jalapeno peppers

3-4 medium red sweet bell peppers, chopped

1 or 2 green bell peppers, chopped

1 medium zucchini, cubed

1 8-ounce can tomato paste

1 Tablespoon maiserena (masa) flour

3 bay leaves

1 Tablespoon salt

1 1/2 Tablespoon cumin

1 Tablespoons red wine vinega

1 Tablespoons brown sugar

1 Tablespoons fresh, ground black pepper

1 1/2 Teaspoon dry mustard

1/2 cup beef broth

1/2 can beer (preferably Heilman's Old Style)

3 ounces bourbon

1/2 ounce tequila

Recipe



Cut meat into 1/4-inch cubes and brown in a tablespoon of olive oil with one half of the chopped garlic. Take the meat from the skillet. Reserve the cooking juices. Brown the ground pork, stirring and breaking it up as it cooks. Drain and discard the fat. Mix cooked pork with the cooked beef (or venison) in a 10-quart kettle.

In another skillet, saute chopped onions with the remaining garlic, chopped jalapenos, sweet green peppers, long hot peppers and zucchini in the remaining olive oil until golden. Then add the meat.

Place the pot on low and add tomatoes, crushing some of them in your hand as they come from the can. Mix the flour with a little tomato sauce, tomato paste, bay leaves, salt, cumin, oregano, vinegar, brown sugar, black pepper, chili powder and dry mustard. Add one half cup of the beef cooking liquid, the tequila, bourbon and beer. (If using canned jalapenos instead of fresh, add them now.) Cook slowly for four to five hours, depending on the desired degree of thickness. Stir frequently to prevent scorching or sticking. Add beer to adjust consistency and correct seasoning to taste. For a much hotter flavor, add more jalapenos and crushed red pepper. Makes about 1 1/2 gallons.