POBLANO STUFFED VENISON FLANK
Updated: Sep 30
This Poblano-Stuffed Venison Flank recipe is one of my favorite low-and-slow cooks.
I served mine up with an optional Guatemalan shrimp sauce on the side. The sauce is a delicious variation of their famous chirmol sauce. I make my own dried shrimp, but you can easily find them online or in most Mexican and Asian grocery stores.
It's ok to sometimes toss the flanks in the grind pile along with the rib meat. But what about making it the star of your dinner plate for a main course?
The trick to properly cooking a venison flank is low and slow. Here, I stuff mine with strips of poblano peppers, onions, and lime zest. Then, I sear it in a pan and slow-cook it for about 10 hours or until tender.
Don't let the thought of using dried shrimp scare you. They add an unexpectedly pleasant flavor to sauces, similar to fish sauce in Thai and Vietnamese cuisine.
You can make this sauce without the dried shrimp, and it will be delicious, but it will not be in the same flavor range.
Cooks Notes:
The sauce can be made up to 3 days in advance and is best served at room temperature. This sauce is also delicious served over roasted vegetables.
The flank can be assembled and cooked the day before you plan to eat it. Store it in the refrigerator in the cooking liquid. Reheat it in a 325-degree F oven or your slow cooker on the high setting until warmed through.
The venison and chirmol sauce are great served with steamed rice, roasted potatoes or creamy grits.
Looking for other wild game recipes? These are some of my favorites:
Lastly, if you make this stuffed venison flank recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
Poblano Stuffed Venison Flank
Cook Time: 8 to 10 hours
Serves: 2 to 3 people (depends on how the flank was butchered)
Ingredients
For the Venison Flank
1 venison flank
salt and ground black pepper
1 teaspoon dried oregano, divided
1 onion, thinly sliced, divided
1 poblano pepper, seeded and thinly sliced, divided
1 tablespoon capers, drained
2 tablespoons olive oil
zest of half of a lime
3 garlic cloves, smashed and peeled
1/2 cup white wine
1/2 cup crushed tomatoes
chicken or venison stock, (enough to cover the meat halfway)
butchers twine
For the Shrimp Chirmol Sauce
1 1/2 cups dried shrimp
2 tablespoons olive oil
3/4 cup red onion, small dice
4 garlic cloves, minced
6 Roma tomatoes, chopped fine (you can also use 1.5 cups of crushed pureed tomatoes for a thinner sauce)
5 scallions, white and light green parts, sliced thinly
1 tablespoon dried piquin chiles (optional)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
salt and pepper to taste
Directions
Preheat your slow cooker on the low setting.
Lay the venison flank on a cutting board horizontally on a cutting board. Season with salt and pepper. Add the lime zest, poblano peppers, and onions. Roll the flank tightly and secure it with the butcher's twine at two-inch increments. Season the outside of the rolled flank with salt and pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of cooking oil. Once it begins to lightly smoke add the venison and cook on all sides until golden brown.
Remove the flank from the pan and place it in your crockpot. Add the capers, garlic, remaining onion, and poblano slices to the skillet and cook for 5 minutes while stirring often.
Add the wine, tomatoes and dried oregano to the crockpot. Pour in enough stock to cover the meat around halfway. Cover with a lid and cook on the low setting for 8 to 10 hours or until the meat is easily pierced with a fork.
Make the Sauce. Heat a heavy-bottomed pan over medium heat. Add the dried shrimp and toast for 3 to 4 minutes. Let the shrimp cool and place them in a food processor or blender. Pulse until the shrimp are finely ground and set aside.
Place a medium-sized pan over medium-high heat. Add the oil, onions, and garlic and cook for 5 minutes, stirring often. Add the tomatoes, chiles, and scallions and cook for another 5 minutes. Add the ground dried shrimp, cilantro, and mint. Stir to combine and season with salt and pepper to your liking. This sauce is best served at room temperature.
When the venison flank is tender, remove it from the crockpot and let it rest for 5 minutes. Remove the butcher's twine and slice the meat against the grain into 1-inch pieces. Serve with a little of the warm cooking liquid and shrimp sauce.
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