Antelope Guisado

1 Tbs olive oil

2lbs antelope meat--in 1" cubes

1 small white onion--chopped

1 red jalapeno--finely chopped

1 green jalapeno--finely chopped

1 pasilla chile--chopped

3 cloves garlic--coarsely chopped

1 tsp ground chipotle pepper

1 tsp ground cumin

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

1 bottle lager (or your favorite beer)

14oz can whole peeled tomatoes


preheat oven to 350F.  heat dutch oven over medium heat. add olive oil and onions.  cook onions until they begin to brown on the edges.  add the meat and saute until beginning to brown.  toss in the green jalapeno, red jalapeno, pasilla, and garlic. give it a good stir.  add the cumin, oregano, salt and pepper and cook for 3 minutes more.  add the beer and tomatoes, give another good stir.  cover, remove from heat and place in the oven for about 2 hours.  take a look at about 1 1/2 hours to make sure all the liquid has not evaporated. if it has, add a bit of water.  you want the guisado to be a bit loose, but not soupy.