Preparation:
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes. Add the cubed and the ground venison and continue
cooking for about four to five minutes, stirring with a wooden spoon,
until the ground meat is no longer red. Add all the remaining
ingredients except the beans and the masa harina (or cornmeal). Bring
the mixture to a boil then reduce heat to medium and cook uncovered
for 30 minutes, stirring occasionally. The stew should be fairly
thick. Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings. Makes 6 cups. |
