3 dried ancho chillies
2 dried guajillo chillies
2 dried chiles de árbol
500 ml (17 fl oz/2 cups) beef stock (here )
3 chipotle chillies (canned in adobo sauce)
3 garlic cloves, peeled
60 ml (2 fl oz/¼ cup) olive oil
1 kg (about 2 lb) diced venison
1 onion, diced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons kosher salt
250 ml (9 fl oz/1 cup) beer (pilsner or lager style)
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
2 tablespoons cornmeal (fine polenta)
Place a frying pan over medium–high heat. Add the ancho, guajillo and árbol chillies and toast for 30 seconds on each side, until pliable and fragrant. Remove from the pan and, when cool enough to handle, pull the stems off and tip the seeds out.
Put the toasted chillies in a small saucepan, pour in the stock and simmer over low heat for 5–10 minutes, until soft. If the stock doesn’t just cover the chillies, add a little water.
Put the stock, softened chillies, canned chipotle chillies and garlic in a food processor. Process until smooth.
Heat half the olive oil in a large pot over high heat. Working in batches, add the venison to the pot and brown on all sides. Remove and set aside.
Add the remaining oil to the pot and cook the onion for about 7 minutes, or until softened, scraping up all the brown crispy bits from the venison off the bottom of the pot. Add the cumin, cinnamon and salt and stir to combine.
Return the meat to the pot and add the puréed chilli sauce, beer, vinegar and brown sugar. Reduce the heat to low, then cover and simmer for 1 hour.
Add the cornmeal to the pot and continue cooking for a further 10–15 minutes, until the meat is tender and the sauce has reduced and thickened, coating the venison pieces.