MEXI-MOOSE (or mexi-venison or mexi-elk…whatever game you have) serves four
This dish is drawn from my love of Carmen’s culturally authentic Sonoran Mexican cuisine. Stews of pork and chicken are favored home kitchen fare. But this Latina woman now makes her home in Alaska with a man who harvests game and fish to feed the family. So, in a compromise, I’ve learned to cook wild game using the spices of Mexico, with amazing results. Enjoy!
Ingredients
Olive oil for browning
Salt and pepper for seasoning meat
2 C. of chicken stock
1 14.5 oz. can of chili-ready tomatoes with peppers (Store brand works great)
2 C. tomato or spaghetti sauce
Main Ingredients
2 lbs. of moose or other wild game, cut into 1 inch chunks
1 large yellow onion chopped into fairly large pieces
2 C. carrots cut into 1 inch pieces
2 C. celery cut into 1 inch pieces
5 small portobello mushrooms cut into quarters
Sauce
1 10 oz. can Rotel brand diced tomatoes with hatch chilis
1 C. red wine
3 cloves garlic, minced
1 tsp. cumin
1 tsp. oregano
Starch
4 C. prepared Paella Rice or Risotto (you can used long grain, but it will not absorb the sauce as well)
Toppings
Shredded Monterey Jack cheese, medium cheddar, or sour cream.
Lime wedges and chopped cilantro.
Preparation
Combine stock, sauce and can of chili-ready tomatoes into crock pot.
Brown meat, seasoned with salt and pepper and add to crock pot.
Cook onion in the same skillet as the meat until transparent and add to crock pot.
Blend sauce ingredients by whipping together or blending and add to crock pot.
Add carrots, celery and mushrooms to crock pot.
Simmer 4 to 5 hours on high, or until meat is tender.
To Serve
Place one cup of rice in large soup bowl and ladle stewed mixture over rice.
Top with your choice of toppings, add a squeeze of lime and one tablespoon of chopped cilantro.