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1
Peel and chop onion and garlic and dice the bell peppers and jalapeno.
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2
Set aside.
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3
Cube the venison into 1-inch cubes and place in a large bowl.
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4
In a small bowl mix the flour, salt and pepper.
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5
Pour the flour mixture over the venison and mix to coat.
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6
In a large stew pot or Dutch oven, heat vegetable oil on medium-high and place half of the venison in the pot.
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7
Cook for 3 to 5 minutes until the meat is browned.
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8
Remove to a plate or bowl and set aside.
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9
Repeat with the other half of the venison, adding more vegetable oil if needed.
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10
Remove the meat and set aside.
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11
To the empty pot, add the onions, garlic, peppers, and jalapenos.
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12
Reduce heat to medium.
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13
Dont worry about the dark brown bits of goodness stuck to the bottom of the pot.
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14
That will come in handy in a few minutes.
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15
Allow the onion mixture to sweat for a minute.
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16
Once the vegetables start to release their moisture, use a wooden spoon to scrape the remnants of searing the venison (a.k.a.
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17
brown bits of goodness) off the bottom of the pan.
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18
Cook, stirring occasionally, for 5 minutes or until the onions become translucent.
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19
Return the browned venison to the onion mixture in the stew pot.
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20
Next, add the chili powder, cumin, and oregano.
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21
Stir.
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22
Add the chicken broth, tomatoes and bay leaves.
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23
Stir.
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24
Bring to a boil and then reduce to a low simmer.
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25
Cover and simmer on low for 3 1/2 to 4 hours until the venison is tender, checking and stirring every hour.
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26
Depending on your stove etc.
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27
you might need to add a touch more chicken broth during cooking, but you never want the finished consistency to be soup-like.
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28
Once finished and you have a thick delicious meat mixture, add the lime juice and stir.
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29
Taste and add salt or pepper if needed.
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30
Serve 2 spoonfuls on top of a warm tortilla and garnish with caramelized onions and cilantro, although you are more than welcome to add whatever topping you wish.
