Venison Pork & Beans

Ingredients

• 1 lb. (0.91 kg) pork shoulder roast, boneless
• 1 lb. cubed venison shoulder, boneless
• Cooking oil
• Salt and freshly ground pepper
• 1 tsp cumin
• 1 tblsp chili paste (aji panca)
• 1/2 cup (118.29 ml) onion, diced
• 1 tblsp chopped garlic
• 1 can or bottle of stout beer or 2 cups red wine
• 2 19 oz (1120 ml) canned pinto beans, rinsed (560ml) or can substitute canned navy beans

Instructions

• Prepare the pork and venison by cutting away any large bits of fat around the outside of the roast and discard. Cut the meat into 1 inch or smaller cubes. Season meat with a bit of salt and pepper.
• Heat oil in a large Dutch oven or heavy skillet, over medium heat. Sear the pork and venison well on all sides, then remove to a plate. If there is a lot of fat/liquid in the pot, remove all but 1 Tbsp. Add the onion, garlic and chili paste to the pan and cook, stirring, until softened.
• Add meat back to the dutch oven along with beans, mix well.
• Once all ingredients are combined, add in stout beer or wine and cover for 45 minutes to 1 hour.
• Uncover and let cook for around 30 minutes or until the liquid thickens to a gravy consistency.
• Add parsley or cilantro once ready to serve.