Slowcooker Stuffed Venison Flank
Slow-cooked venison flank stuffed with poblano peppers, onions, lime zest, and herbs, seared then braised until tender. Finished with a fresh tomato-based chirmol sauce.
Ingredients
For the Venison Flank
- 1 venison flank
- salt and ground black pepper
- 1 teaspoon dried oregano
- 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 Chirmol Sauce
- 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 chile powder
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- salt and pepper to taste
Instructions
Cook the Flank
- 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 cilantro and mint. Stir to combine and season with salt and pepper to taste.
To Serve
- 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 chirmol sauce.
NOTES
- Roll it tightly. Tie the flank at 2-inch intervals so it holds its shape during the long cook and slices more cleanly at the end.
- Brown it before slow cooking. Get color on all sides first so the cooking liquid has more flavor.
- Cover only halfway. Add enough stock to come about halfway up the meat. This keeps the flank moist without watering down the sauce.
- Cook until fork-tender. Plan on 8 to 10 hours on low, but go by texture more than the clock.
- Slice against the grain. Cut it into 1-inch slices after resting so the meat is more tender.
- Make the sauce ahead. Chirmol can be made up to 3 days early and is best served at room temperature.
- Store it in the liquid. Leftovers hold better in the cooking liquid and reheat well in a 325 F oven or in the slow cooker on high.
Nutrition
Calories: 616kcal | Carbohydrates: 34g | Protein: 46g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 145mg | Sodium: 372mg | Potassium: 1688mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3544IU | Vitamin C: 98mg | Calcium: 162mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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