Mike's Deer Tamales

Name: Mike's Deer Tamales
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Yield: 36-48 tamales
Ingredients: 2 lbs deer, burger; 6 ancho chilies, stems and seeds removed; 3 -4 canned chipotle peppers in adobo seasoning (or to taste); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons chili powder; 3 tbs.bacon drippings (unless using bacon burger); 1 teaspoon sugar; 2 tablespoons tomato paste; 4 garlic cloves, minced; 6 cups water; salt; 6 cups masa harina; 1 lb lard; 1 1/2 teaspoons salt; 3 teaspoons baking powder; 6 cups warm chicken broth; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 (16 ounce) package corn husks, soaked in water for 2 hrs

Submitted by mrmacmuddy

"the best deer tamales i've eaten. quite a bit of work but believe me it's well worth it. I use deer bacon burger with green onion and cheese processed at a deer processer close by. regular deer burger can also be used."

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Ready In:: 4hrs 30mins
Ingredients:: 20
Yields:: 36-48 tamales

ingredients

Filling
2 lbs deer, burger
6 ancho chilies, stems and seeds removed
3 -4 canned chipotle peppers in adobo seasoning (or to taste)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
3 tbs.bacon drippings (unless using bacon burger)
1 teaspoon sugar
2 tablespoons tomato paste
4 garlic cloves, minced
6 cups water
salt
tamale dough
6 cups masa harina
1 lb lard
1 ¹⁄₂ teaspoons salt
3 teaspoons baking powder
6 cups warm chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 (16 ounce) package corn husks, soaked in water for 2 hrs

directions

1:in large skillet or dutch oven,brown venison in bacon drippings.Add sugar,garlic,tomatoe paste and spices.
2:meanwhile soak ancho chiles in boiling water until soft.Add chipotle peppers.
put anchos and chipotles with a small amount of reserved soaking liquid in food processor or blender and puree.
3:Add pureed chiles and 6 cups water to meat mixture.
4:cook until reduced by half.
5:puree meat until smooth.Cook until all water is evaporated.Let meat cool.
6:In large bowl beat lard with electric mixer until fluffy.
7:In seperate bowl mix tamale mix with salt and baking powder.Add warm chicken broth and stir to combine.(Hands on works best).
8:Add tamale mix to lard in batches and beat on high speed in between.Beat until spoonfull of mixture floats in glass of water.
To assemble:
1:Spread dough on corn husk and fill with about 1 tbs. of meat along middle line of dough.Roll husk to enclose filling inside dough.Fold and tie small end to seal.
To cook:
1:Place tamales on folded end in steamer.Tie bundles of 6 with twine to hold together.Steam for 2 1/2 to 3 hours.
"ENJOY".