I found this recipe in Field and Stream of all places. The description of the meat sounded fabulous and worth the effort. It was. The meat is tender, yet crispy on the edges, and full of flavor. My husband said I had to put this on my blog, so we would make it again.
2 lb. venison roast, trimmed and cut into 1 1/2-inch chunks
3 Tbsp. olive oil
6 cloves garlic, chopped
2 Tbsp. cumin
1 Tbsp. oregano
4 bay leaves
2 canned chipotle chiles in adobo sauce, chopped
4 cups chicken stock
1/4 cup olive oil
Additional nacho toppings
Dry the venison with paper towels, and season well with salt and pepper. Heat the 3 Tbsp. olive oil over medium-high heat in a Dutch oven. Add the venison, in batches to avoid overcrowding, and brown on all sides. Transfer the browned pieces to a clean plate.
Once all venison is browned and set aside, add the garlic to the pot. Stir about 1 minute, and then add remaining seasonings. Stir to combine, and then add chicken stock and venison. Bring to a simmer, and cook partly covered for about 1 1/2 to 2 hours or until the venison is very tender but not falling apart. Remove the lid, and continue to simmer 30 minutes or until liquid is nearly evaporated.
Remove venison, and set aside. Clean and dry the Dutch oven, and return to medium-high heat. Add the 1/4 cup olive oil. When the oil is hot, add the venison in batches, cooking until outside edges are crispy. Remove venison from the pot, and set aside. When cool enough to touch, shred the meat.
Layer tortilla chips with shredded venison and cheese, along with any other desired toppings. Bake or broil until cheese is melted. Serves 6.