Spicy Venison Stew



  1. In a Dutch oven cook half of the meat in hot oil until brown.
  2. Remove meat from Dutch oven.
  3. Add remaining meat, onion, and garlic and cook until meat is brown and onion is tender, stirring occasionally.
  4. Drain off fat if necessary.
  5. Return all meat to Dutch oven.
  6. Stir in undrained tomatoes, broth, oregano, and red pepper flakes.
  7. Simmer, covered, for 1 hour.
  8. Add chile peppers.
  9. Return to boiling, reduce heat and simmer, covered, for 25 to 30 minutes.
  10. Just before serving, stir in rice and heat through.
  11. Season to taste with salt and black pepper.
  12. Sprinkle each serving with some cilantro.