John Eifert
Sep 27, 2008
SOURCE: Backwoods Bound
INGREDIENTS:- 2 - 3 lb's beaver meat
- salt and pepper, course ground if available butter
- 1 large onion, chopped
- 4 carrots, diced
- 6 celery stalks with leaves, chopped
- 4 cloves garlic, finely chopped
- 3 medium pototoes, cubed, optional
- 1 can (15oz) tomato sauce
- 1 can (15oz) chopped tomatoes
- 6 - 8 roasted chili peppers, remove skins and seeds, finely chopped
- 1/2 tsp cumin
- 1/2 tsp chili powder
Liberally season meat on both sides with salt and pepper. Place in refrigerator uncovered for at least two hours.
Remove meat from refrigerator and place on counter for 20 minutes. Cube meat into bite size pieces.
In a large skillet, pot or dutch oven, melt a little butter. Saute the onion, carrots, celery and garlic until semi-soft.
Add the meat and cook over medium heat until cooked through.
Microwave the potatoes until semi-soft. Don't overcook.
To the meat mixture, add the potatoes, tomato sauce, chopped tomatoes, chopped chili peppers, cumin and chili powder. Stir together.
Bring to a boil then reduce heat and simmer for 60 - 90 minutes. Add a little water if too thick and not fully cooked.
Serve and Enjoy!
