Recipe - Venison Pot Roast

One half cup Diced salt pork or lard
1 cup Chopped onion
3 pound Antelope or venison
4 Cloves (large) garlic;
minced
2 tablespoon Ground mild red chile
One fourth cup Ground hot red chile
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1 tablespoon Cumin
1 cn (12oz) beer
1 cup Beef broth
One half cup Burgundy (dry red wine)
6 Shots tequila
Fixin's & mixins (see
instr.)
6 (up to)
12 Warm flour tortillas;
buttered

Melt fat in large, flatbottomed pan. Cut meat in 1/2inch cubes. Add
onion, cook until limp; add meat, garlic, mild & hot red chile, caribe,
cumin, beer & broth. Bring to boil, reduce heat to medium & simmer,
uncovered. Stir frequently. Cook 34 hours until meat is very tender. Add
water during cooking as necessary to prevent scorching. Taste & adjust
seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of
tequila on side. Place 'fixins & mixins' in separate bowls. Let guests
douse chili with tequila, then top with fixin's of choice. Serve with warm
buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion,
cut or sliced up jalapeno chiles, pequin quebrado, half&half mix of grated Monterey
Jack & Cheddar cheeses, sour cream with fresh lime wedges.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.