Venison Green Chili Recipe

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Spicy green chilies are the perfect pairing with elk, antelope, and other venison, and a long slow braise both tempers the heat of the chilies and turns tough meat tender. I love shanks for this recipe, but any cut of venison will do. It's especially great with neck meat, too.

Serves: 4-6
Prep time: 30 minutes
Cook time: 4 hours

Ingredients:

• 1 deer, elk, or antelope shank, bone-in
• 1-2 cups seasoned flour
• ¼ cup canola or vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 5 Hatch green chilies, roasted, skinned, and chopped
• 2-4 jalapeños, seeded and diced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 ounce gin
• 4-6 cups of game stock (chicken or vegetable stock also works)
• 1 can white hominy, drained
• 1 can yellow hominy, drained
• Salt and pepper
• ½ cup packed cilantro, finely chopped

Directions: