Chile Braised Venison Bowl

Step 1: Toast the chiles & blend them into the sauce

  • Chile sauce

    • crushed tomatoes
      800 g
    • water
      500 g
    • pasilla chiles
      50 g
    • ancho peppers
      50 g
    • salt
      to taste

Preheat oven to 300°F/148°C.

Heat a cast iron over medium high heat.

Remove the stems and seeds from the dried chiles. Open them flat and them on the hot cast iron on both sides (be careful not to burn them). Let cool.

  • Once cooled they should be crispy and crumbly.

Pour the water, crushed tomatoes, and salt into a high-powered blender. Crumble in the chiles and blend until fairly smooth. Set aside.

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