Venison Mole Chili
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Servings |
2lbs meat |
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If ground, recommend browning first flattened very thin then chunked – much better maillard affect.
Or consider dicing into ~ 1/2″ chunks instead of grinding.
Or slow-cook then pull/shred then brown.
But best of all might be smoke a couple hours than finish slow (sous vide might be nice) then pull/shred. (smoke 2.5 hours @ 225, then sous vide 14-18 hours @ 180)