Venison Tamales

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Venison Tamales

Postby MissBlondie » Fri Apr 04, 2008 5:11 pm

3 cloves of garlic
1/2 large Vadalia onion
2 stalks of celery
1 tsp of olive oil
1 tsp of unsalted butter
1 jar of pressure cooked venison
2 cups water
1 tsp of kosher salt
1 handful of fresh oregano
3 fresh bay leaves

I chopped three cloves of garlic, half of a large vadalia onion, and two stalks of celery, then lightly sauteed (it was an aggressive sweat, really) that in a medium sized pot with a teasthingy each of olive oil and unsalted butter. Then I put in a jar of canned venison which was pressure cooked in its own juices (thanks Katie and Tim!). Added water until it was barely covered, threw in some kosher salt, and brought to a boil, then reduced to a simmer until it was nearly cooked down. Then added three fresh bay leaves and a handful of chopped fresh oregano, and let that simmer until there was very little juice left. Then removed it from the heat, removed the bay leaves, and strained it to remove any fluid that the meat couldn't hold. I wanted it moist, but not messy.

Now, get to rollin' those tamales! It takes a few to get into the rhythm. I use a bamboo steamer, so once it's filled, I've rolled all I can. Steam them for an hour, refrigerate (or eat) the finished product, and refill those steamers until all the masa is gone. Absolutely yummy with a robust wine sauce! :yes: :thumbsup:

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Postby jehler » Thu Apr 10, 2008 6:32 pm

sounds great, maybe with some fresh made tomitillo salsa?
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