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1
Heat oil in a large Dutch oven over high heat.
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2
Season the venison with salt and pepper, and saute until browned on all sides.
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3
Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
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4
Add the onions to the pan and cook until soft.
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5
Add the garlic and cook for 2 minutes.
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6
Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
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7
Add the beer and cook until completely reduced.
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8
Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
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9
Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
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10
Add the beans and continue cooking for 15 minutes.
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11
Remove from the heat, add the lime juice, and adjust seasonings.
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12
Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
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13
Place the cumin in a small saute pan over medium heat.
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14
Toast until lightly golden brown.
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15
Place in a small bowl.
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16
Stir in the crema and season with salt and pepper, to taste.
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17
Place in a squeeze bottle.
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18
Preheat oven to 400 degrees F.
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19
In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt.
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20
Process 20 to 30 seconds, until just mixed, fold in the cheese.
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21
You may have to do this in 2 batches.
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22
Pour in the buttermilk, cheese, and honey, and process for 20 seconds more.
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23
Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden.
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24
Cut into squares.
