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Venison Loin Black Bean Chili Verde Stove Top Dutch Oven Stew



by Jennifer Lalli

 

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For the Venison-

4 – 5 tenderloins, ~ 1.5 lbs total

2 + 2 Tbs of olive oil

2 tsp sea salt + 10 grinds of pepper

For the Black Beans-

1 cup of dried black beans

4 cups water

2 Tbs olive oil

+ 2 bay leaves

Green Pepper Bowl

4 poblano peppers

2 banana peppers

3 jalapeño peppers

3 Serrano peppers

Tomatillos Bowl 15 – 20 tomatillos

10 garlic cloves, minced

1 Tbs salt

30 grinds black pepper

Accoutrements 2 Tbs white wine vinegar

juice of 1 lime

cup of cilantro leaves

Paranno cheese, grated

Cut the tenderloins into ~ 2” cubes, and toss with salt and pepper Pressure cook the black beans and bay leaves in water and oil for 25 min and drain; alternatively, soak the beans overnight and simmer for 1 – 2 hr, or use canned beans Remove pepper cores and seeds to your taste from each of the peppers; dice the poblano and bananas into ½” pieces; dice the jalapeño and Serranos