Mole de Venado
A rich and complex stew featuring tender venison simmered in a deeply flavored mole sauce. This dish showcases the wild game traditions of Honduras, often prepared for special occasions.
🧂 Ingredients
- 2 pounds Venison(cut into stew-sized pieces)
- 4 tablespoons Vegetable oil
- 5 medium Tomatoes
- 0.5 medium Onion(quartered)
- 4 cloves Garlic cloves
- 0.25 cup Pulla chilies(stems and seeds removed)
- 2 dried Ancho chilies(stems and seeds removed)
- 2 tablespoons Sesame seeds(for toasting and garnish)
- 0.25 cup Almonds(toasted)
- 0.25 cup Pumpkin seeds (pepitas)(toasted)
- 1 small piece Cinnamon stick
- 2 whole Cloves
- 5 whole Black peppercorns
- 4 cups Chicken or venison broth
- Salt(to taste)
- 1 ounce Chocolate (unsweetened)(optional, for depth)
👨🍳 Instructions
- 1
Toast the pulla and ancho chilies lightly on a dry comal or skillet until fragrant, being careful not to burn them. Set aside.
💡 Tip: Toasting chilies enhances their flavor and aroma. - 2
In the same comal, toast the tomatoes, onion, and garlic until slightly charred. Remove from heat and let cool.
💡 Tip: Charring the vegetables adds a smoky depth to the mole. - 3
Toast the sesame seeds, almonds, and pumpkin seeds in a dry skillet until golden brown. Set aside.
- 4
Grind the toasted chilies, tomatoes, onion, garlic, toasted nuts and seeds, cinnamon stick, cloves, and peppercorns in a blender or molcajete until a smooth paste forms. Add a little broth if needed to help blend.
💡 Tip: A molcajete will provide a more traditional texture. - 5
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the venison pieces on all sides until browned. Remove venison and set aside.
- 6
Add the mole paste to the pot and cook, stirring constantly, for about 5-7 minutes until it darkens slightly and becomes very fragrant.
💡 Tip: Cooking the mole paste is crucial for developing its complex flavor. - 7
Return the seared venison to the pot. Add the chicken or venison broth, and the optional unsweetened chocolate. Stir well to combine.
💡 Tip: Chocolate adds richness and depth without making the mole taste sweet. - 8
Bring the mole to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the venison is very tender.
💡 Tip: Low and slow cooking is key for tender venison. - 9
Season with salt to taste. Garnish with toasted sesame seeds before serving.
💡 Tip: Taste and adjust seasoning before serving.
💡 Pro Tips
- ✓If venison is unavailable, beef chuck or lamb can be substituted.
- ✓The mole paste can be made ahead of time and refrigerated.
- ✓Serve with warm corn tortillas, rice, or mashed sweet potatoes.
🔄 Variations
- Add a pinch of cayenne pepper for extra heat.
- Incorporate dried fruits like raisins or prunes for a touch of sweetness.