Venison's robustness makes this dish stand out. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream.
1/4 pound spicy chicken sausage
2 cups chopped onion (about 2 medium)
3 garlic cloves, minced
1 pound boneless venison loin, trimmed and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 cups fat-free, less-sodium chicken broth
1 cup chopped plum tomato (about 2 medium)
1 cup water
2 tablespoons ancho chile powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup (1 ounce) crumbled goat cheese
Jalapeño pepper slices (optional)
How to Make It
Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; sauté minutes or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until venison is tender. Stir in black beans; cook 10 minutes or until thoroughly heated. Top each serving with crumbled goat cheese. Serve with jalapeño slices, if desired.
Delicious recipe--could not find chicken sausage so I bought ground chicken breast and added seasonings. Used canned tomatoes and subbed the liquid from the tomato can for the (yuck) water. I do not use water in soups or stews as it just dilutes the taste. Otherwise followed directions exactly and served with the CL wholegrain cornstick recipe. The goat cheese is genius--I also added some chopped cilantro and green onion for color and a bit of flavor burst.
I am always looking for creative ways to cook with venison since my husband is a big hunter. This recipe was awesome. My tweaks - I used one hot Italian venison sausage link, substituted a 28 oz can of whole tomatoes, coarsely chopped instead of the plum tomato. Since I added the juice from the tomatoes, I omitted the 1 cup of water. Also, I couldn't find ancho chile powder, so I used regular chili powder. Served with Mexican cheese and crusty Italian bread. My husband has already asked when I will make this dish again!
This is a great, solid recipe. Not too hot with a good robust, full taste. Goat cheese made a surprisingly-good accent and was a nice change from sour cream. I made this in a pressure cooker with venison stew meat that I get from a friend; this method of cooking yields almost fork-tender meat in about 30 minutes of cooking under pressure. I served it with the spicy jalepeno corn bread from the same issue.
Used hot turkey sausage & ground venison (couldn't find loin). Otherwise made to recipe. Good flavors and attractive in the bowl but probably should have used two cans of beans with the all-ground-meat.
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