Serves – 4 (you will have leftovers) Total time - 3 hours
Feijoada is a traditional Brazilian stew, we incorporated venison and some smoke for an added North American twist.
Tip – If Venison is too hard to come by, beef or pork are both readily available substitutes. If you use venison, brining can help reduce any gamey flavors, just dissolve ½ cup each of salt and sugar in a gallon of water and add the venison, refrigerate overnight.
- 2 lbs Venison meat, cleaned and trimmed
- 1 cup Alder smoking chips
- 1 Tbs. coarse Salt
- 2 Tbs. Oil
- 4 cloves Garlic, minced
- 1 white Onion, diced
- 2 Poblano Chilis, deseeded and diced
- 1 cured Sausage, like Chorizo or Andouille, sliced
- 1 bottle of light Beer
- 1 can black beans
- 1 can Hominy or Corn
- 1 Tbs. Smoked Paprika
- 2 Alder grilling planks
- 2 Acorn squash, halved and deseeded
- Preheat smoker to 225°F and add some chips
- Season the meat with the salt and place in the smoker for 2 hours, adding chips as needed, remove and cool
- Preheat a grill to 400°F and soak the planks in hot water for at least 15 minutes
- Preheat a cast iron skillet and add the oil, gently saute the garlic, onion, chilis and sausage
- Before the onion starts to brown add the beer and cook on medium low for 10 minutes, add the tomato paste and stir to combine.
- Dice the meat into ½” cubes and add to the skillet, increase heat to medium and cook until the meat is very tender, add water (or beer) if the chili gets too dry
- Add the black beans, corn and smoked paprika, season with salt to taste and simmer on low for 20 minutes.
- Place the squash, cut side down on the planks and set on the grill, close the lid and cook for 20 minutes, or until cooked and tender
- Remove the squash halves and fill with chili, serve hot in the squash