Mule Deer Chili Colorado
Mule Deer Recipe
1Setup & Prepare
About This Recipe
This bold and spicy mule deer recipe delivers rich, complex flavors that develop over time. Using slow-cooked perfection, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.
Southwestern tradition meets mountain game
Regional Heritage This preparation represents authentic New Mexican chile culture applied to mule deer, using traditional red chile preparation techniques to create complex, layered flavors.
Ingredients (Serves 12-15)
- 4 lbs ground mule deer
- 1 lb ground pork (for fat content)
- 15-20 dried New Mexico red chiles
- 4 cups hot water
- 2 large onions, diced
- 8 cloves garlic, minced
- 2 tbsp ground cumin
- 1 tbsp Mexican oregano
- 2 tsp salt
- 1 tsp black pepper
Traditional New Mexican Method
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Chile Preparation: Toast dried New Mexico and guajillo chiles in a dry pan until fragrant. Cover with hot water and soak until soft.
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Chile Purée: Blend the soaked chiles with some of the soaking liquid until completely smooth. Strain for a silky sauce.
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Meat Foundation: Brown the mule deer cubes in batches until deeply caramelized, about 8-10 minutes. Set aside while you build the sauce.
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Chile Integration: Add the chile purée to the pot, cook for a few minutes, then return the deer. Simmer until fork-tender.
2Ingredients
Shopping List
3Cooking Instructions
-
Chile Preparation: Toast dried New Mexico and guajillo chiles in a dry pan until fragrant. Cover with hot water and soak until soft.
-
Chile Purée: Blend the soaked chiles with some of the soaking liquid until completely smooth. Strain for a silky sauce.
-
Meat Foundation: Brown the mule deer cubes in batches until deeply caramelized, about 8-10 minutes. Set aside while you build the sauce.
-
Chile Integration: Add the chile purée to the pot, cook for a few minutes, then return the deer. Simmer until fork-tender.
FDA Food Safety Guidelines
⚠️ Important: Mule Deer whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 460 calories, 46g protein, 17g fat, 22g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 460 calories, 46g protein, 17g fat, 22g carbohydrates.
