Venison Enchilada Soup

Ingredients:

Enchilada Sauce:

4 tbsp duck fat, divided

2 tbsp pork rind crumbs

2 tbsp chili powder

1 tsp cumin

1 tsp oregano, dried

1 tsp onion powder

1 tsp garlic powder

2 tbsp tomato paste

1 tsp honey

2 cups bone broth

1 tsp apple cider vinegar

For the Soup:

3 lbs blade roast(or stew/neck meat)

Enchilada Sauce as made below

1 cup green pepper, diced

1 cup red pepper, diced

1 cup white onion, diced

2 cups bone broth

2 tbsp minced cilantro, more for garnish

Optional Toppings:

black olives

sour cream

green onions

toasted tortilla strips

Directions:

1. Start by placing duck fat in a sauce pan over medium heat. Combine together pork rind crumbs, chili powder, cumin, oregano, onion powder and garlic powder add into heated duck fat and stir into paste.

2. Add tomato paste and honey to duck fat mixture, cook over medium heat for 2 minutes, or until thickened. Slowly add in bone broth waiting until thickened in between. Remove from heat and add in apple cider vinegar.

3. Turn instant pot to ”sauté.” Once heated sear salted meat till brown on all sides. Add the rest of the ingredients to pot, seal and turn instant pot to ”high pressure“ set timer for 40 minutes, then do a 15 minute natural release.

4. Shred venison and scoop into bowls, top with desired optional toppings.