Ingredients:
- Venison shoulder, cubed 2 lbs
- Canola oil ¼ C
Spice mixture
Ingredients:
- Cornstarch 3 T
- Paprika 1 T
- Chili powder 1 T
- Cumin ground 2 tsp
- Black pepper 1 tsp
- Kosher salt 1 tsp
- Garlic powder 1 tsp
- Onions large dice 1 C
- Potatoes large dice 1 pt
- Red peppers large 1” squares 1 pt
- Enchilada sauce 1- 10 oz can
- Diced tomatoes 1- 14 oz can
- Beef broth 1 pt
Method:
- Combine spices making spice blend.
- Cube meat, dust/dredge in spice blend.
- In a deep pot heat oil, add dusted meat and lightly brown.
- If there is any spice mixture left, dust vegetables.
- Add onions, potatoes, peppers, add sauce, tomatoes, and broth.
- Cover, cook for 1- 1 ½ hours. Or 45 minutes in a pressure cooker.
Yields: 6-8 servings
