Cube two pounds of venison steaks (the smaller the cubes the better);
brown the venison with oil (I prefer peanut oil for venison) in large pot
with Garlic, cumin,
black pepper, salt. Add onion, jalapeno, and bell
pepper. Slightly brown with venison, stir the contents while
browning until onion becomes translucent (beware of aroma, causes sever case
of hunger). Add tomato and add water until contents
are completely covered and bring to boil. Lower heat until a slow boil and stir occasionally. Add water if necessary but boil for 30 min. minimum but longer if
meat is desired to be more tender. Check for salt and add if necessary. Allow
water to reduce to a sauce and serve with pinto beans, Spanish rice, and corn
tortillas. Avocado and a salsa would be nice.
Next time try an even more traditional "norteno" but more difficult option:
Add one half of a can of tomato sauce with the one chopped tomato before
bring the mixture to a boil. When water is reduced by slightly more than half,
mix in 1 1/2 table spoons of flour diluted in 1/2 cup of water. The whole thing
will thicken rather quickly as the flour cooks so continue to stir as the
flour/water mixture is added and continue to stir until the sauce is to desired
thickness. Once the sauce is to desired thickness (while ensuring the flour is
cooked) turn off heat and sever as before.
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