Crockpot venison chili verde

Ingredients

• 2 - pounds venison cutlets
• 1/2 cup water
• 2 jalapeno peppers
• 2 serrano peppers
• 2 banana peppers
• 1/2 white onion
• 1 bunch cilantro
• 1 teaspoon sea salt
• 1 Tablespoon cumin
• 1 Tablespoon oregano
• 1 teaspoon chili powder
• 2 Tablespoons tapioca starch
• 1/2 cup water
• lettuce
• tomatoes
• onion
• cilantro
• avocados
• black olives

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Preparation

• Place venison cutlets and 1/2 cup water in crockpot in the morning, set on high for about 4-6 hours, then turn to low. To make sauce, begin by roasting peppers.
• Place the peppers over medium-high heat, turning every couple of minutes. When all sides are browned and skins soften, the peppers are ready. Roasting takes about 7-10 minutes. When done, cut ends off and cut in half. Remove seeds. Chop.
• Dissolve tapioca starch in 1/2 cup water. In blender, place chopped peppers, onion, cilantro, sea salt, cumin, oregano, chili powder, tapioca starch and water. Blend on high until it is pureed.
• Pour over venison and let cook in crockpot for the day. To shred, venison needs to be cooked and soft. Using two forks, place one in the piece of meat and use the other one to shred the meat apart.
  
• Place on gluten-free tortilla of choice or go tortilla-less and grab a side of gluten-free chips. Top meat with whatever you choose, some ideas include lettuce, tomatoes, onions, cilantro, avocados, black olives. You could also serve with a side of rice and beans.

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