Ingredients with Measurements:
- 2 lbs venison meat, cut into cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 cups chicken broth
- 1 cup mole poblano sauce
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the venison meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
4. Pour in the chicken broth and mole poblano sauce, and stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
6. Cook for 1-2 hours, or until the venison is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Cook on medium-high heat until browned, then reduce to low and simmer.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 35g
Carbohydrates: 20g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Beef or pork can be substituted for venison.
- Beef broth can be substituted for chicken broth.
- Store-bought mole poblano sauce can be used instead of homemade.
Variations:
- Add diced tomatoes and bell peppers for a more colorful dish.
- Use a slow cooker instead of a skillet for a hands-off cooking method.
- Serve over rice or with tortillas for a heartier meal.
Tips and tricks:
- Browning the meat before adding the other ingredients adds depth of flavor to the dish.
- If the sauce is too thick, add more chicken broth to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, or crumbled queso fresco.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a simple side salad.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken it up.
- If the venison is tough, cook for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mole poblano is a traditional Mexican sauce made with a variety of ingredients, including chili peppers, chocolate, and spices. It is often served with chicken or turkey, but can also be used with beef, pork, or venison.
Flavor profiles:
The mole poblano sauce is rich and complex, with a combination of spicy, sweet, and savory flavors.
Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican