This spicy, earthy ancho chile sauce would be delicious served with roasted chicken as well. Make it a meal: Serve alongside Cheese Grits. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen
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Ingredients

Ancho chile sauce

Venison

Directions

  • To make sauce: Tear chiles into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, pressing down with a wide spatula and turning once or twice, until they give off a roasted aroma, about 2 minutes. Transfer the chiles to a bowl. Add boiling water to cover. Let sit until softened, about 20 minutes. Drain.

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  • Combine the softened chiles, broth, garlic, tomato paste, sugar and oregano in a blender. Blend until very smooth. (If the mixture is too thick, add just enough water to give the sauce a smooth consistency.)

  • Heat oil in a medium heavy-bottomed saucepan over low heat. Add chile puree and cook, stirring constantly, until sauce has darkened and thickened slightly, about 5 minutes. Remove from heat and strain through a fine sieve. Adjust seasonings with salt and more sugar, if desired.

  • To grill venison: Preheat a grill or heat a cast-iron grill pan or skillet over high heat. Rub venison chops on both sides with garlic and brush lightly with oil. Season with salt and pepper.

  • Grill or sear the chops until browned on the outside but still pink in the center, 1 to 2 minutes per side.

Tips

Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) up to 1 week ahead. Bring to a simmer before serving.

Nutrition Facts

261 calories; 6.6 g total fat; 145 mg cholesterol; 240 mg sodium. 8 g carbohydrates; 41 g protein; Full Nutrition