On the hunt
As the pursuit of wild fish and game grows, so does the desire to prepare them
Into the wild: The U.S. Fish and Wildlife Service has reported that the number of American hunters increased between 2006-2011. Doubtless this is due in part to those inspired by the locavore movement. (Alex Garcia/Chicago Tribune)
2 ½ pounds venison trim, shanks and necks
2 tablespoons apple cider vinegar
2 tablespoons lime juice
2 dried chipotle chilies
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons Mexican oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 whole cloves, ground
2 dried bay leaves, ground
1/8 teaspoon ground cinnamon
1. Combine all of the ingredients in a slow cooker; cover with cold water, about 2 inches. Cook on low until very tender, 6-8 hours. (Alternately, cook in a large Dutch oven at a low simmer.)
2. Remove the meat from the pot; cool slightly, reserving the liquid. Shred the meat, removing the bones; moisten the meat with a few ladles of the reserved broth.
3. Adjust seasoning; serve with tortillas, chopped raw onion, cilantro, limes, salsa and a vinegary hot sauce.
Per serving: 395 calories, 8 g fat, 3 g saturated fat, 254 mg cholesterol, 8 g carbohydrates, 70 g protein, 544 mg sodium, 2 g fiber.
Pasta with crab, basil and garlic