1Throw some tomatillos, a poblano pepper, a couple of jalapenos, and about a quarter of a white onion under your broiler and get some char on the whole thing.
2While the vegetables are charring, cut up a venison roast into bite-sized pieces.
3Once the vegetables have some color, remove the skin from the peppers by placing them in a bowl and wrapping them in saran wrap for 10 to 15 minutes.
4After 10 minutes, you can start removing the skins from the peppers.
5Put all of your roasted vegetables, garlic, cilantro, a touch of avocado oil, a little bit of bone broth, and Malcolm's Grande Gringo seasoning into a food processor.
6Blend the mixture until smooth.
7Sear your venison in some avocado oil.
8Once your meat starts to get a little color, add in some onions.
9Cover and let the meat and onions cook for about 5 minutes.
10After 5 minutes, add in your verde sauce.
11Bring everything to a simmer.
12Cover and let cook for 10 to 15 minutes.
13Serve over rice with some raw white onion, cilantro, fresh lime wedges, and a few pieces of avocado.
Ingredients
tomatillos
1 poblano pepper
2 jalapenos
0.25 white onion
1 venison roast
garlic
cilantro
touch avocado oil
little bit bone broth
little Malcolm's Grande Gringo
avocado oil
onions
rice
raw white onion
cilantro
2 fresh lime wedges
pieces avocado
Equipment
broilerfood processorbowlsaran wrap
Tips
To easily remove pepper skins, place them in a bowl and wrap with saran wrap for 10-15 minutes.