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Chili Verde with Bear
I use a hamstring for this recipe always. The other animals I've incorporated are white-tailed deer but I'll be doing this with moose this year as well.
All you need for this is a dutch oven and a pan for heating up the tortillas.
Debone the hamstring and cut into chunks. Look for and maintain long muscle fibers when you cut.
Place a light oil in the dutch oven, sear these for just a second and then submerge in green salsa.
I use Herdez Tomatillo salsa but you have to strain some of the liquid off before you add it to the pot to get a good consistency to the sauce.
Add cumin, chili powder, garlic, and any other seasons you wish to add. I add a few bay leaves and a dash of cinnamon and nutmeg as well.
I get it boiling and then reduce heat for 3 hours. Sometimes I'll put it in the oven at 300 for the same amount of time if I need the burners for something else.
It's ready when the muscles will break apart but if I'm serving the following day like I did today I leave the hunks intact and break them up just as I serve the tacos. You can branch off at this point and make quesadillas as an alternative or put it over rice or grits as well.
I use a hamstring for this recipe always. The other animals I've incorporated are white-tailed deer but I'll be doing this with moose this year as well.
All you need for this is a dutch oven and a pan for heating up the tortillas.
Debone the hamstring and cut into chunks. Look for and maintain long muscle fibers when you cut.
Place a light oil in the dutch oven, sear these for just a second and then submerge in green salsa.
I use Herdez Tomatillo salsa but you have to strain some of the liquid off before you add it to the pot to get a good consistency to the sauce.
Add cumin, chili powder, garlic, and any other seasons you wish to add. I add a few bay leaves and a dash of cinnamon and nutmeg as well.
I get it boiling and then reduce heat for 3 hours. Sometimes I'll put it in the oven at 300 for the same amount of time if I need the burners for something else.
It's ready when the muscles will break apart but if I'm serving the following day like I did today I leave the hunks intact and break them up just as I serve the tacos. You can branch off at this point and make quesadillas as an alternative or put it over rice or grits as well.
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