Directions:
- Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
- Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
- Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.67 Kcal (1447 kJ) | ||
| Calories from fat | 190.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.19g | 33% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 1% | |
| Sodium | 194.94mg | 8% | |
| Potassium | 668.43mg | 14% | |
| Total Carbs | 30.66g | 10% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 10.84g | 43% | |
| Protein | 9.51g | 19% | |
| Vitamin C | 35.2mg | 59% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.7mg | 43% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 99.92 Kcal (418 kJ) | ||
| Calories from fat | 55.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 33% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 1% | |
| Sodium | 56.35mg | 8% | |
| Potassium | 193.22mg | 14% | |
| Total Carbs | 8.86g | 10% | |
| Sugars | 1.38g | 19% | |
| Dietary Fiber | 3.13g | 43% | |
| Protein | 2.75g | 19% | |
| Vitamin C | 10.2mg | 59% | |
| Iron | 2.2mg | 43% | |
| Calcium | 35.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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