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Indian Venison Stew


  • 2 Red Bell Peppers
  • 5 Green Jalapenos Chiles
  • 1/4 cup Sunflower Oil
  • 1 pound venison, cut into 1/1/2 cubes
  • 1 onion diced
  • 3 garlic cloves, finely chopped
  • 2 carrots, sliced
  • 3 cups of Hominy
  • 5 cups of water
  • 1/1/2 teaspoon Salt
  • 1 teaspoon white pepper
  • curly endive


    1. Roast the peppers then peel, seed and cut into long strips, roast the chiles, then peel and seed , devein, and dice.
    2. Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
    3. Add the onion and garlic and saute 2 minutes more.
    4. Sir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and bring the mixture to a boil.
    5. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to avoid burning, until the meat is very tender.
    6. Just before serving add the endive, stir 1 minute and spoon into bowls.

    Serves 8 to 10

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