Smoked Venison Feijoada (Chili) with Alder Planked Acorn Squash

Smoked Venison Feijoada (Chili) with Alder Planked Acorn Squash

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


  1. Preheat smoker to 225°F and add some chips
  2. Season the meat with the salt and place in the smoker for 2 hours, adding chips as needed, remove and cool
  3. Preheat a grill to 400°F and soak the planks in hot water for at least 15 minutes
  4. Preheat a cast iron skillet and add the oil, gently saute the garlic, onion, chilis and sausage
  5. 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.
  6. 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
  7. Add the black beans, corn and smoked paprika, season with salt to taste and simmer on low for 20 minutes.
  8. 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
  9. Remove the squash halves and fill with chili, serve hot in the squash

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