Venison Tamale Recipe

Preparation

1. 1

   Prepare the Filling

   In a skillet, heat a little oil over medium heat. Add the ground venison, and cook until browned. Add salt, cumin, and any additional seasonings to taste. Set aside.

2. 2

   Make the Mole Sauce

   In a dry skillet, toast the dried chilies until fragrant. Remove stems and seeds, and then soak in hot water for 15 minutes. In a blender, combine soaked chilies, tomato, garlic, onion, cinnamon, cumin, and chicken broth. Blend until smooth. In a saucepan, heat olive oil, add the blended mixture, sugar, and salt, and simmer for 20 minutes.

3. 3

   Prepare the Tamale Dough

   In a mixing bowl, beat lard until fluffy. Gradually add masa harina, baking powder, and salt. Mix in chicken broth until the dough is moist but not too sticky.

4. 4

   Soak Corn Husks

   Soak corn husks in warm water for at least 30 minutes.

5. 5

   Assemble the Tamales

   Take a soaked corn husk, spread about 2 tablespoons of dough on the center, add a spoonful of venison filling and a bit of mole sauce, then fold the sides and tie with a strip of husk.

6. 6

   Steam the Tamales

   Place the tamales upright in a steamer basket and steam for about 1 hour, or until the masa pulls away easily from the husk.

7. 7

   Make Crème Fraiche

   In a bowl, combine heavy cream and buttermilk. Cover and let sit at room temperature for 12-24 hours until thickened.

8. 8

   Serve

   Serve the tamales with the mole sauce and a dollop of crème fraiche.