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Venison Carne Guisada

ForensicBBQ
Largely adapted from Hank Shaw's recipe located here: https://honest-food.net/wprm_print/29996
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Ingredients
  

The Meat

  • 1-2 Lbs Deer Venison 1 inch cubes
  • 1 Tbsp Ghee
  • 1 Tbsp Cumin to taste
  • 1 Tbsp Salt to taste

The Stew

  • 2 White Onions quartered
  • 4 Cloves Garlic
  • 1/2 Lb Tomatillos Halved
  • 1 Qt Beef Broth
  • 8 Poblano Peppers

Instructions
 

  • Heat the RecTeq to 450 degrees with GrillGrates flat-side up. Wait 15 min after grill comes to temp and ready the poblano, onion, garlic, tomatillos
  • Char vegetables on the GrillGrates however black as you want them. I cooked the poblanos hard, the onions not as much. To your taste. When all is charred, remove and dial the RecTeq down to 300.
  • Heat Dutch oven over medium-high on the stove. Add ghee until bottom of the pot is coated. (Note: You can absolutely do this on the RecTeq as well. Since I was going to use the Dutch oven anyway, I wanted to keep the juices with the pot - but you do you).
  • Add venison and sprinkle cumin/salt. I did these in two batches - put enough venison in to cover the bottom. Took the shaker of cumin over until dusted, and a pinch of salt. When seared, stir and sear the other side(s). Add cumin/salt as needed until all venison is seared.
  • Food Processor: Add the poblano, onion, garlic, and tomatillos with about a 1/4 of the broth. Puree until a salsa-like consistency.
  • Add the salsa to the Dutch oven with the remaining broth. Stir to combine. Place Dutch oven in the RecTeq smoke for about 15-30 minutes to grab a little smoke. Place the lid on and cook until reduced and stew consistency (Make sure your guisada is at a simmer intermittingly and is reducing).
  • I let mine go for about an 1-1.5 hours and removed and placed into flour tortillas. Leftovers were just plated and eaten as is. Delicious recipe!

Notes

Thanks to Hank Shaw! (https://honest-food.net/wprm_print/29996)