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Spicy Venison Stew

Ingredients

• 1 pound boneless venison leg or shoulder or boneless beef chuck roast, trimmed and cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 14-ounce can beef broth
• 1 1/2 teaspoons dried oregano, crushed
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 ounces Anaheim peppers, poblano peppers, banana peppers, and/or red sweet peppers, seeded and cut into 1-inch pieces (1 cup)
• 2 cups cooked long-grain rice
• Salt
• Ground black pepper
• 2 tablespoons snipped cilantro

Directions

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.

Attribution