Who wanted the Limoncello Cocktail http://t.co/1XvcTLgu
VeniZin Chili alla Cakebread
Ingredients
- 2 Tbsp Chili Powder
- 3 Tbsp Oregano Leaves
- 2 tsp ground Cumin
- 2 tsp dried Cilantro Leaves
- 2 lbs Venison Stew Meat- cut into 1/2 inch cubes
- Salt & Pepper to taste
- 3 Tbsp Grapeseed or Vegetable Oil
- 1 Onion - minced
- 1 small Red Bell pepper - minced
- 1 small Green Pepper - minced
- 6 cloves Garlic - minced
- 1 Bay Leaf
- 1 (22 oz) can plum Tomatoes -peeled and diced
- 1/2 cup ZInfandel
- 2 Tbsp Brown Sugar
Wine Match
Fruity Red
Menu Suggestion
Directions
In a small bowl mix together the chili powder, oregano, cumin, cilantro leaves and bay leaf. Set aside.
Season the venison meat with salt and cracked black pepper. If you prefer you can substitute for beef too
In large heavy bottom pan add the oil and sear venison meat over medium-high heat until lightly brown in color, 3 to 5 minutes.
Remove venison from the pan, add the onion, peppers and garlic and cook until softened, about 2-3 minutes.
Add the spice mix and cook for 2 minutes over medium heat to infuse the flavors, stirring constantly.
Return venison to the pan. Add Zinfandel, tomatoes and brown sugar. Bring to a simmer, cover and reduce heat. Cook at a low simmer for 3 hours, stirring occasionally, until tender.
During the last 30 minute cook uncovered. Taste and adjust seasonings if needed.
WINE PAIRING: Cakebread Cellars Zinfandel
Recipe & photo by Cakebread Cellars Chefs
Cakebread Cellars recommends using Broken Arrow Ranch for your venison. They can be reached at 800-962-4263 or www.brokenarrowranch.com.
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