This is the venison stew that I made for supper recently, with the caramel-apple cobbler
2 pounds ground venison
1 can chicken broth
2 cups chicken stock
2 cans hominy
1/4 cup dried cilantro
1/4 teaspoon salt
1 teaspoon ground cuminDirections:
Brown the venison. Scoop it into a large crock pot. Add 1 can chicken broth and 2 cups chicken stock. Turn crock pot on Low.
Remove the husks from the tomatillos. Rinse the tomatillos, then dice them. Add to the crock pot and stir.
Drain 2 cans hominy and add to the crock pot. Add 1/4 cup dried cilantro, 1/4 teaspoon salt, and 1 teaspoon cumin. Stir to combine.
Cook on Low for 4-7 hours. Tomatillos should be soft and translucent. Makes about 8 servings.Notes:
If you don’t have ground venison, this recipe also works fine with chopped venison or with venison stew meat. Other game meat such as elk should also work. It would probably be okay with lean beef, just not as robust.
Use whatever kind of cooking liquid you like; most flavors of broth or stock will work with this.
Tomatillos are Mexican green tomatoes in papery green husks that make them look like little Chinese lanterns. They range from the size of cherry tomatoes to slightly larger than a golf ball. If they’re tiny or have bad spots, you’ll need several; if they’re larger and firm, two should be enough.
Hominy is corn with the kernels puffed up and skin removed. It comes in yellow and white. Use whichever you prefer; I use white hominy. If you plan to cook the stew for a long time, you can wait and add the hominy about an hour before serving. It doesn’t need to cook, just needs to get hot. Also if you add the hominy later, you can include some of its liquid rather than draining all of it, if the stew looks too dry.