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New Mexico Red Chile Venison stew
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<blockquote data-quote="Keystone" data-source="post: 370463" data-attributes="member: 11710"><p>5*f for the low today. 12*f for the high and expected to wake up tomorrow in the single digits below.</p><p> PERFECT day to make (and consume) Red Chile Venison Stew. The base is a Red Chile pepper with red wine reduction that I make myself. It is close to the thickness of tomato paste when finished. Any way, 3 cups of that added to six cups boiling water for the base. I thicken that just a tad with flour.It will also have Green Chile in it. Venison, dried tomatoes, onion, garlic, celery,diced potatoes, carrots, pozzole and spices......should warm the soul this evening.</p></blockquote><p></p>
[QUOTE="Keystone, post: 370463, member: 11710"] 5*f for the low today. 12*f for the high and expected to wake up tomorrow in the single digits below. PERFECT day to make (and consume) Red Chile Venison Stew. The base is a Red Chile pepper with red wine reduction that I make myself. It is close to the thickness of tomato paste when finished. Any way, 3 cups of that added to six cups boiling water for the base. I thicken that just a tad with flour.It will also have Green Chile in it. Venison, dried tomatoes, onion, garlic, celery,diced potatoes, carrots, pozzole and spices......should warm the soul this evening. [/QUOTE]
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New Mexico Red Chile Venison stew
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