I threw together a chile rubbed charred cornish rock game hen stuffed with cilantro and ground lamb with an ancho dewberry coulis, Colorado wild rice and pistachio crusted leeks.

It goes something like this:

1.5 lb venison roast (I had a bitch of a time cleaning it) – 1/4″ cubed
1.5 yellow onions minced
8-10 cloves garlic minced
1/4 lb. bacon
8 tbl. San Antonio chili powder blend (Central Market)
3 tbl. cumin
1 tbl. cinnamon
1 bay leaf
14.5 oz. crushed tomatoes
2 C. veal stock
1 lime
2 tbl. brown sugar
6 Ancho chilis pureed with veal stock
1 Chipotle chili pureed with veal stock
2 Poblano chilis diced (officially my favorite chili)
2 celery stocks diced
Salt & pepper to taste
6-pack of Houston Texas’ Saint Arnold Spring Bock (one for chili – 5 for you)

Chop bacon and render fat in a large pot. Reserve cooked bacon. Brown venison in small quantities in bacon drippings (crank your stove up to afterburner – you don’t want grey meat). Set browned venison aside. Remove 3/4 juice.

Sautee garlic, Poblano, celery, onion and cooked bacon. Add to chili. Add stock/Ancho/Chipotle puree and tomatos. Add bay leaf, lime, brown sugar, cinnamon, chili powder & cumin.

Bring to a boil then down to a simmer.

Add browned meat and let it hang out for a few hours uncovered. Add beer as chili becomes thick.