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Venison draped in rich mole sauce, combining lean game meat with Mexico's most complex sauce. This high protein, carnivore-approved family dish celebrates Mexico's hunting and culinary traditions.
Pat venison dry with paper towels, season lightly with half the salt and pepper, and let rest at room temperature for 20 minutes.
Heat 1 tablespoon vegetable oil over medium-high heat in a Dutch oven. Sear venison on all sides for 2–3 minutes per side until deeply browned. Remove and set aside.
Lower heat to medium, add remaining oil, diced onion, and crushed garlic. Sauté until softened and translucent, about 5 minutes, scraping up any browned bits.
Add mole paste, cinnamon, torn corn tortillas, and 1 cup chicken broth. Stir to combine, breaking up paste until a thick sauce forms. Simmer on low heat for 5 minutes.
Return venison to the pot, nestling into the mole. Add remaining broth. Cover and gently simmer on lowest setting for 60–75 minutes, occasionally turning meat, until venison is fork-tender but not falling apart.
Remove venison, slice across the grain, and return to the warm mole to coat. Adjust seasoning with remaining salt and pepper. Serve warm with sauce spooned over slices.
