Once you try this it'll be your favorite venison recipe.
A good reason not to turn all your deer into hamburger, chunks are much better for this.
Be sure to brown them very well in bacon fat.
Venison Chili Verde
3 lbs meat in large cubes
2.5 lbs tomatillos
2.5 lbs Anaheim peppers
6 jalapenos
8 pasilla peppers
2 onions, chopped
8 cloves garlic (more or less as preferred)
1 bunch cilantro
2 tbsp cumin
1½ tsp oregano
½ tsp allspice
½ tsp coriander
Salt to taste
Cut the tomatillos in half, brown w/cut-side down under broiler
Split the peppers and remove the seeds, chop like onions
Put all except the meat, cilantro and spices in a pot with an inch of water
Bring to a low simmer for one hour and puree with immersion blender
Meanwhile, brown the meat well in batches and trim/wash the cilantro
Add the meat, spices and some salt to the salsa verde
Simmer 3-4 hours until meat is very tender (venison takes a long time)
Midway through, adjust seasonings and salt
When all cooking is done add cilantro, chopped very fine.
