Chipotle Venison Pot Roast on Hatch Grits

This spicy venison dish is makes for a delicious “stick to your ribs” kind of meal.

Redolent of two different chilies (chipotle and hatch), it is full of complex flavours, despite its simplicity.

Try and find real grits, not the instant kind. It really does make a big difference. If grits are impossible to find, you could replace them with polenta or mashed potatoes.

If desired, you can transfer everything in Step 3 to a slow cooker and cook on low for 8 hours while you’re gone to work.

Serve this with a light salad with a lime-based vinaigrette.

• Prep time: 15 minutes 
• Cook time: 3 hours, 15 minutes 
• Serves: 4

Ingredients

For the venison:

• 2lb venison shoulder roast (boneless)
• 1 tablespoon lard or oil
• Kosher salt
• Black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 chipotles in adobo, minced
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 4 cloves black garlic, chopped (optional)
• 1 cup venison stock
• 14oz can Rotel tomatoes with green chilies
• 1 scallion, sliced (for garnish)

For the grits:

• 1 cup stoneground grits (I used mixed white and yellow)
• 3 cups water
• 1 cup milk
• 1/2 teaspoon kosher salt
• 1/2 cup chopped cheese (gouda, Monterey jack, mozzarella, cheddar, etc.)
• 1 tablespoon butter
• 2 tablespoons hatch chili salsa, or chopped and sautéed hatch chilies)

Preparation

1. Preheat oven to 300°F.

2. Add the oil to a heavy bottomed pot or Dutch oven over high heat. Season the venison shoulder generously with salt and pepper, then sear in the oil until it is browned on all sides, about 5–8 minutes. Remove from the pot and turn the heat down to medium. Add the spices and onions and sauté for 5 minutes. Add the garlic and black garlic if using and sauté for 2 more minutes. Add the venison back to the pot, add the stock and tomatoes, and mix everything together. Cover and put into the oven for 3 hours.

3. Transfer the venison to a plate, then transfer everything else to a blender. Let cool, then blend until smooth.

4. Slowly whisk the grits into a pot with the water and milk over medium heat. Add the salt and continue whisking, slowly reducing the temperature, until the grits are smooth and creamy, about 20 minutes. Stir in the cheese, butter, and hatch chilies and stir until everything is melted and creamy.

5. Pull the venison apart into chunks and serve on top of the grits. Pour over some of the blended sauce. Garnish with sliced scallions and serve immediately. Enjoy

Check out Adam's website, The Intrepid Eater, for more unique, creative, and innovative wild game recipes to try in your kitchen! 

Want to take your wild game cooking to the next level? Check out the Wild Table section of our blog for more recipes to help make the most of your harvest!