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Venison draped in rich mole sauce, a game-meets-tradition combination from rural Mexico. This lean, high protein, carnivore dish brings wild flavors to the Mexican family celebration table.
Preheat oven to 325°F. Pat venison dry, season generously with kosher salt, and let sit at room temperature 30 minutes before cooking.
Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat. Sear the venison shoulder on all sides until well-browned, about 3-4 minutes per side. Remove and set aside.
Reduce heat to medium. Add sliced onion and garlic to the pot with another tbsp oil; sauté until fragrant and translucent, about 5 minutes.
Toast dried chiles in a dry skillet over medium heat until puffed and aromatic, 1-2 minutes per side. Remove stems and seeds, then soak chiles in 2 cups hot chicken broth until softened, about 20 minutes.
In a blender, combine soaked chiles with broth, sautéed onions and garlic, torn corn tortillas, almonds, raisins, chocolate, cinnamon stick, cloves, peppercorns, sesame seeds, and remaining chicken broth. Blend until a thick, silky mole forms.
Return venison to the Dutch oven. Pour mole over the meat, turning to coat. Cover tightly and transfer to oven. Braise for 2.5-3 hours, basting occasionally, until venison is fork-tender.
Carefully transfer venison to a cutting board. Skim excess fat from mole sauce, adjust salt as needed, and simmer sauce over low heat to thicken if desired.
Slice or shred the venison. Serve on a platter, generously draped with warm mole sauce and sprinkled with extra toasted sesame seeds.
