Post by April B. on Apr 13, 2004 11:53:26 GMT -6
Venison Enchiladas
From: "Carroll"
To: <posts@chitterlings.com>
Recipe courtesy Cowboy Club
Venison Enchiladas
2 pounds cubed venison stew meat
1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Red enchilada sauce, recipe follows
Heat oil in a large heavy skillet until almost smoking. Carefully
add
venison meat, chopped onion and chopped garlic, season with salt
and pepper
and brown the meat, stirring occasionally. Add chili powder,
brown sugar and
cilantro. Deglaze this with the chicken stock. Removed from heat
and allow
to cool. Stir in 3 cups of the shredded cheese.
Preheat oven to 375 degrees F.
Soften 12 corn tortillas in a microwave oven, wrapped in a damp
cloth for 10
to 20 seconds on high, until soft and pliable. Spoon 2 to 3
tablespoons of
venison mix into center of tortilla and roll. Place rolled
enchiladas into a
lightly oiled baking dish, seam side down. Smother with enchilada
sauce and
sprinkle remaining colby-jack cheese, to taste. Cover and bake
for 20
minutes.
Red enchilada sauce:
1 red bell pepper
2 cups canola oil
1 1/2 onions, chopped
6 cloves garlic, chopped
10 (6-inch) corn tortillas
3/4 cup chili powder
1/2tablespoon ground cumin
1 tablespoon cocoa powder
2 tablespoons black pepper
2 tablespoons salt
1/2 cup semisweet chocolate
5 cups chicken stock
2 cups brewed coffee
1/2 cup orange juice concentrate
Flame-roast bell pepper until skin is blistered, place in a bowl
and wrap
with plastic. Allow to cool, then peel, seed, and chop. In a
heavy bottom
skillet, heat canola oil. Saute onion, bell pepper, and garlic
until onions
are lightly caramelized. Add tortillas torn into pieces. Add
chili powder,
cumin, cocoa powder, pepper and salt to release oils in the
spices, about 1
minute using care not to burn the spices.
Add chicken stock, coffee and orange juice concentrate. Add
chocolate,
chopped into pieces. Bring to a boil and simmer for about 45
minutes. Remove
from heat, carefully blend smooth in a processor or blender in
batches
(sauce should be smooth but still thick). When blending hot
liquids: Remove
liquid from the heat and allow to cool for at least 5 minutes.
Transfer
liquid to a blender or food processor and fill it no more than
halfway. If
using a blender, release one corner of the lid. This prevents the
vacuum
effect that creates heat explosions. Place a towel over the top
of the
machine, pulse a few times then process on high speed until
smooth. Adjust
the consistency with additional chicken stock if necessary.
News Letter Posting from From: "Joleene" <posts@chitterlings.com>
Subject: More Soulful Recipes - April 4th, 2004 (Part 2)
Date: Sun, 4 Apr 2004 03:27:15 -0400
From: "Carroll"
To: <posts@chitterlings.com>
Recipe courtesy Cowboy Club
Venison Enchiladas
2 pounds cubed venison stew meat
1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Red enchilada sauce, recipe follows
Heat oil in a large heavy skillet until almost smoking. Carefully
add
venison meat, chopped onion and chopped garlic, season with salt
and pepper
and brown the meat, stirring occasionally. Add chili powder,
brown sugar and
cilantro. Deglaze this with the chicken stock. Removed from heat
and allow
to cool. Stir in 3 cups of the shredded cheese.
Preheat oven to 375 degrees F.
Soften 12 corn tortillas in a microwave oven, wrapped in a damp
cloth for 10
to 20 seconds on high, until soft and pliable. Spoon 2 to 3
tablespoons of
venison mix into center of tortilla and roll. Place rolled
enchiladas into a
lightly oiled baking dish, seam side down. Smother with enchilada
sauce and
sprinkle remaining colby-jack cheese, to taste. Cover and bake
for 20
minutes.
Red enchilada sauce:
1 red bell pepper
2 cups canola oil
1 1/2 onions, chopped
6 cloves garlic, chopped
10 (6-inch) corn tortillas
3/4 cup chili powder
1/2tablespoon ground cumin
1 tablespoon cocoa powder
2 tablespoons black pepper
2 tablespoons salt
1/2 cup semisweet chocolate
5 cups chicken stock
2 cups brewed coffee
1/2 cup orange juice concentrate
Flame-roast bell pepper until skin is blistered, place in a bowl
and wrap
with plastic. Allow to cool, then peel, seed, and chop. In a
heavy bottom
skillet, heat canola oil. Saute onion, bell pepper, and garlic
until onions
are lightly caramelized. Add tortillas torn into pieces. Add
chili powder,
cumin, cocoa powder, pepper and salt to release oils in the
spices, about 1
minute using care not to burn the spices.
Add chicken stock, coffee and orange juice concentrate. Add
chocolate,
chopped into pieces. Bring to a boil and simmer for about 45
minutes. Remove
from heat, carefully blend smooth in a processor or blender in
batches
(sauce should be smooth but still thick). When blending hot
liquids: Remove
liquid from the heat and allow to cool for at least 5 minutes.
Transfer
liquid to a blender or food processor and fill it no more than
halfway. If
using a blender, release one corner of the lid. This prevents the
vacuum
effect that creates heat explosions. Place a towel over the top
of the
machine, pulse a few times then process on high speed until
smooth. Adjust
the consistency with additional chicken stock if necessary.
News Letter Posting from From: "Joleene" <posts@chitterlings.com>
Subject: More Soulful Recipes - April 4th, 2004 (Part 2)
Date: Sun, 4 Apr 2004 03:27:15 -0400
