ancho cherry venison with gluten free flat bread

Having my Beloved go hunting means we actually eat more meat.  Yes, it is venison and pig but more.  I have been trying to find a recipe that I had in the past and cannot find it so I made something up.

Ancho Cherry Venison

1 pound venison for fajitas (in another words, the left over bits from butchering) or other fajita type meat

1/2 cup dried cherries

4 dates

1 dried ancho chili

Boiling water

2 tablespoons tomato paste

2 tablespoons olive oil

1/4 large onion or 1 small, finely chopped

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

In a bowl, put the cherries.

Pit the dates and them to the cherries.  Take the stem of the ancho chili and tear up and add to the bowl.  Cover with boiling water.  Let sit for a half hour or more.  

Preheat oven to 350 degrees Fahrenheit.

In a dutch oven, over medium high heat, put olive oil in the pan and heat.  Add the chopped onion.  Cook until starting to brown.

Add the venison and garlic.  Let brown but not cook through.  

Pour the chili mixture into a blender container and blend until smooth.  Add the tomato paste and blend ten seconds more.  Pour into the dutch oven until the meat is covered (I had leftovers).

Take the meat off the heat and cover.  Put in the oven for about 1 hour.

It will be nice and bubbly.  Serve on rice or flat bread or tortillas.

I had made some gluten free flat bread because that is what I was asked to do.  It was my first attempt at a gluten free flour tortilla in ages.  They did not turn out badly at all!

My Beloved thought this was very decadent after a very long day at work!  Very yummy!