Makes 8 servings

3 pounds venison meat, in 2-inch cubes

2 cups onion, chopped

2 poblano chilies, chopped

4 cups butternut squash, peeled and cut into 1-inch cubes

2 15-oz cans white hominy, drained

1 12-oz bottle Amber beer

4 cups chicken stock

2 cups water

4 tablespoons New Mexico chili powder, mild

1 tablespoon dry oregano

2 whole bay leaves

2 tablespoons garlic, chopped

3 tablespoons olive oil

Heat the olive oil in a large Dutch oven and brown the meat on all sides in batches, add the onions, chilies and garlic and sauté for 2 minutes.

Add the chili powder, oregano, bay leaves and butternut squash, stir for 2 more minutes until well coated.  Add the beer, chicken stock, hominy and water to the mixture, and bring to a boil.  Cover the dish and simmer in a 350° oven for 2 hours.

Add more water if the stew is too thick, adjust with salt and pepper to taste. Serve with warm cornbread.

Wine Suggestion: A robust Syrah.