Remember the red cabbage slaw recipe? It goes great with the flavor of venison in this recipe.
- 1 lb ground venison
- 14 oz can chopped tomatoes
- 1 cup finely diced onion
- 1/2 cup finely diced red bell pepper
- 1 tbsp chili powder
- 1 ancho chili soaked in 1 cup boiling water
- 2 tbsp fresh cilantro
- 2 dashes tapitio
Mix venison with tomatoes and season with salt and pepper. Let stand, stirring occasionally for 1 hour. When cool enough to touch remove ancho from water and chop into fine bits. In a large frying pan heat 1 tbsp vegetable oil and saute onion until soft. Add red pepper and ancho pepper and saute until slightly browned. Add meat and brown using the tomato juice to deglaze the pan. Add chili powder and season with more salt and pepper. Add enough soaking liquid to loosen up the meat and then simmer on low until thick and bubbly. Add tapitio and cilantro, taste for seasoning and serve with tortillas, chopped cabbage or red cabbage slaw, guacamole and salsa.